Ingredients:

  • 2 lbs ripe Roma or San Marzano tomatoes, diced
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, finely diced
  • 1 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large skillet or wide saucepan over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Add the sliced garlic and cook for 60 seconds until fragrant and pale gold, ensuring the garlic does not brown.
  4. Stir in the diced tomatoes, sea salt, pepper, and dried oregano.
  5. Increase heat to medium-high and simmer for 15–20 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes velvety.
  6. Remove the pan from the heat and stir in the torn basil and lemon juice.