Step 1

Heat a large skillet or sauce pan over medium-high heat. Spray with olive oil and add in the onions. Cover and cook for 4 minutes.

Step 2

Add in the garlic and crushed red peppers and cook for 1 minute, until fragrant.

Step 3

Reduce the heat to medium and add the diced tomatoes, tomato paste, vegetable stock, basil, salt, and pepper.

Step 4

Simmer for 10 minutes, until reduced slightly.

Step 5

Use an immersion blender to blend the sauce to your desired consistency. Alternatively, you can add the sauce to a blender, vent the blender (so you don't have pressure build up and sauce explosion) and blend until smooth.

Step 6

Store in an airtight container, in the fridge for up to one week. Or in a freezer bag in the freezer for up to 3 months.