- 2 teaspoon minced garlic
- 1/2 cup chopped yellow onion
- 1 teaspoon extra virgin olive oil
- 1 teaspoon 28-ounce can whole peeled tomatoes
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
In a medium saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent.
Place tomatoes in a medium sized bowl and lightly crush the whole tomatoes with your hands.
Add crushed tomatoes, water, herbs, salt and pepper to the sautéed garlic and onions.
Bring to a boil and reduce heat to a simmer.
Simmer on a low heat for 30-40 minutes until thickened.