Source: Everyday Food, December 2003
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cans whole tomatoes (28 ounces each)
- 1/4 teaspoon dried oregano
- Salt and pepper
In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.