2 large garlic cloves, finely chopped or crushed

3 tablespoons of extra-virgin olive oil

1 medium onion, finely chopped

1 pounds ripe plum tomatoes, cut in half and take out the seeds.

6 large fresh basil leaves

Salt and freshly ground black pepper

1 tablespoon dried oregano

1. In a flame-proof casserole or deep saucepan, heat the olive oil over medium-high heat, then cook the chopped garlic until it begins to sizzle in less than a minute, or, if using whole garlic, until it begins to turn light brown, about 1 minute. Remove and discard the whole garlic and add the onion, but leave the chopped garlic. Cook the onion until translucent, stirring frequently, 5 to 6 minutes, if using. Add the tomatoes, basil, and season with salt and pepper. Cook until dense, 15 to 25 minutes, uncovered, reducing the heat if it is sputtering too much. Stir occasionally with a long wooden spoon so the bottom doesn’t burn and add small amounts of water if necessary.

2. When the sauce is finished, turn the heat off, add the oregano, if using, and let it steep for 10 minutes before using or storing.

 

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