1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2–3 cloves garlic, minced
1 small onion, finely diced (optional)
1–2 tbsp olive oil
1–2 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh)
1/2–1 tsp dried thyme (optional)
1/2 tsp chili flakes (optional)
1–2 tsp sugar (optional, to balance acidity)
1–2 tsp salt, to taste
1/2 tsp black pepper, to taste
Heat olive oil in a saucepan over medium heat
Sauté onion (if using) until soft, 3–5 minutes
Add garlic and cook 30–60 seconds
Stir in crushed tomatoes and tomato paste
Add oregano, basil, thyme (optional), chili flakes (optional), sugar (optional), salt, and pepper
Simmer uncovered 15–30 minutes, stirring occasionally
Taste and adjust seasoning
Cool completely before using
Store covered in the refrigerator up to 5 days or freeze up to 3 months