Ingredients:

  • 2 tbsp sun-dried tomato oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 3/4 cup (110g) sun-dried tomatoes, drained and finely chopped
  • 28 oz (794g) crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh basil, torn
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the sun-dried tomato oil in a skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Add the chopped sun-dried tomatoes and tomato paste to the pan. Stir constantly for 2–3 minutes until the tomato paste darkens slightly in color.
  3. Pour in the crushed tomatoes, dried oregano, and red pepper flakes. Reduce heat to low and simmer gently for 10 minutes until the sauce thickens and the oil integrates.
  4. Remove the pan from the heat. Stir in the torn fresh basil and season with salt and black pepper. Optional: pulse briefly with an immersion blender for a smoother texture.