To make the sauce spicy, add 1 or more teaspoons chili flakes.
1/4 cup olive oil
2 cups chopped onions
2 tbsp chopped garlic
2 x 796 ml cans San Marzano tomatoes, chopped, with juices
Salt and freshly ground pepper
3 tbsp chopped fresh basil or 1 tsp dried
Heat oil in pot on medium heat. Add onion and garlic and sauté for 5 to 6 minutes or until onion is softened. Add tomatoes and juices. Bring to boil then simmer for 25 minutes or until thickened. Stir in basil. Season well with salt and pepper.