3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 cans (14 oz) tomato puree
½ teaspoon crushed red-pepper flakes
¼ cup fresh basil*, leaves torn (equals 1 tablespoon dried sweet basil)
1 tablespoon chopped fresh oregano* (equals 1 ½ teaspoonful dried oregano)
Salt and pepper
Heat oil in a large heavy pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, red-pepper flakes, 1 teaspoon salt, and some pepper. Simmer covered, until thick, 25 minutes. Stir in herbs.
*While fresh herbs add flair and flavor, they are not always readily available. Dried herbs that are fresh and of good quality can produce excellent results.
(From Martha Stewart Living magazine, January 2011)
