from Food Network
3 tablespoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, chopped
2 teaspoons dried oregano seasonings
7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped
1 tablespoon kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.
Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.