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Ingredients

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Make a double batch, throw it in the freezer and use the leftovers later in the week or for weeks to come!

1. Prep: • Peel and chop the onions, and garlic into a small dice. • Cut the plum tomatoes • Pick the basil leaves, discarding stems2. In a large, heavy bottomed pot, sauté the onions, garlic and chili flake in olive oil over medium heat until translucent and fragrant.3. Add the plum tomatoes, salt, basil leaves, and dried oregano, stirring well.4. Break down tomatoes with a potato masher, whisk or hand blender and cook uncovered for about 1 hr.