2 28-ounce cans of tomatoes (fresh tomatoes in season are even better)
1 medium-to-large onion, finely diced
Several garlic cloves, chopped or sliced
3 or more T. cold-pressed, extra virgin olive oil
Sea salt, to taste
Pepper, to taste
Sauté garlic and onion in olive oil at a low temperature until soft. Add tomatoes (with juice). Cook uncovered until the tomatoes have broken down and the liquid is reduced (about 20–30 minutes). Add salt and pepper, to taste, and serve.
Add a large, finely chopped carrot along with the garlic and onion. The carrot will sweeten the sauce.