To start, get your saucepan over medium heat and add in your oil and onion and season with some salt. Let those onions sweat till they’re translucent and smell slightly sweet. Maybe 5 or so minutes.

Next, add in your garlic. I only like a hint of garlic, if any, sometimes I make this with no garlic at all. If you want a stronger hit of garlic you can crush it, or if you want even more garlicky flavor, finely mince it. Totally up to you, just add it in now and let it cook till it’s aromatic, maybe a minute.

Then, add in your tomato puree, some additional salt to season and then let it simmer, uncovered, on low to medium heat for 20 minutes. Stir occasionally so you don’t burn the bottom. After 20 minutes check your sauce for seasoning and add in some more salt if you need it or a small pinch of sugar if it’s still overly acidic. Then let it cook for maybe another 10 minutes.

The sauce should have reduced a bit by now and taken on a brick red color rather than that bright red, raw tomato color. I would recommend tossing this with some pasta, topping with a good drizzle of olive oil and some cheese. Basil would probably be nice too. Eat up!