Gather ingredients: 2–3 lb ripe tomatoes (or 2 cans crushed tomatoes), 2–3 tbsp olive oil, 1 small onion (diced), 3–6 garlic cloves (minced), 1–2 tsp salt, 1/2–1 tsp black pepper, 1–2 tsp sugar (optional), 1–2 tbsp tomato paste (optional), 1–2 tsp dried oregano or basil (or 1/4 cup fresh), 1 bay leaf (optional), 1/4 tsp red pepper flakes (optional)
Prepare tomatoes:
If using fresh tomatoes, blanch 1 minute, peel, remove seeds if desired, and chop
If using canned tomatoes, use as-is
Heat olive oil in a pot over medium heat
Sauté diced onion until soft, 5–8 minutes
Add garlic and cook 30–60 seconds
Add tomatoes (and tomato paste if using) and stir to combine
Season with salt, pepper, herbs, bay leaf, and red pepper flakes (if using)
Simmer uncovered 30–60 minutes, stirring occasionally, until thickened
Taste and adjust:
Add sugar if too acidic
Add more salt/pepper or herbs as needed
Blend or leave chunky:
For smooth sauce, blend with an immersion blender or in batches (cool slightly first)
For rustic sauce, mash lightly or leave as-is
Simmer 10–20 minutes more to reach desired thickness
Remove bay leaf
Cool slightly and use, or cool completely before storing
Store:
Refrigerate up to 4–5 days
Freeze up to 3 months in airtight containers or freezer bags