Fresh basil provides the best flavor and should be added just before serving. If dried basil is all you have, then stir in 1 Tablespoon with the oregano, sea salt, and pepper before simmering.

Ingredients

24 serv.

ounces crushed tomatoes or 106 ounces tomato puree↗106 ounces
cup olive oil↗1⁄2 cup
cup onion, minced↗1⁄3 cup
garlic cloves, peeled↗4
tablespoon dried oregano↗1 tablespoon
teaspoon ground black pepper↗1⁄2 teaspoon
teaspoons sea salt↗2 teaspoons
leaves fresh basil (see notes)↗12 leaves
see notes
sugar↗

Step-by-step instructions

1
Heat oil in a Dutch oven over medium-low; add onion and cook until soft and slightly brown, about 3 minutes.
2
Stir in garlic cloves and cook until softened, about half a minute. Stir in crushed tomatoes OR puree; oregano, pepper, and sea salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until thickened, about 2 hours.
3
Stir in fresh basil; continue cooking no more than five minutes. Add sugar to taste, if sauce is too acidic.
4
Remove from heat and serve with your favorite pasta.

Source: food.com

Original recipe ↗

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