In a 4-quart pot over medium heat, pour in the olive oil. You want it shimmering but not smoking—about 60 seconds.

Add diced onion, stirring until edges turn translucent (3–4 minutes).

Toss in minced garlic, stirring constantly so it doesn’t brown—30 seconds is all you need to release that fragrant aroma.

If using, stir in tomato paste. Cook for a minute or two until it darkens slightly—this caramelizes sugars for richer taste.

Use your hands or a wooden spoon to break up whole tomatoes in their can, then pour everything (liquid and solids) into the pot.

Sprinkle in salt, pepper, oregano, dried basil (if using), and red pepper flakes. Stir until ingredients are evenly distributed.

Raise heat until gentle bubbles appear around the edges—no rolling boil.

Reduce to low heat and let the sauce bubble very gently. Set a kitchen timer for 25 minutes, but peek around 15 to stir and scrape the bottom.

After about 30 minutes total, lift the lid and sample with a spoon. If it’s too acidic, add sugar or honey in ½-teaspoon increments.

Turn off the flame. Tear in fresh basil leaves or stir in dried basil now for an aromatic flourish.

For a silky texture, pulse the sauce with an immersion blender for 3–5 seconds. Leave it chunky if you like rustic bites.