Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often the onion turns translucent, about 5 minutes. Lower the heat slightly, add the salt, oregano, and chilli flakes and cook for another 2 minutes. Remove from heat.

Step 2

Transfer the oil-spice mixture to a blender with the canned tomatoes. Blend on high until the tomatoes are smooth and no large chunks remaining, about 30 seconds.

Step 3

Pour the contents of the blender back into the original pot. Move the pot back onto the element on med-low heat to simmer. Add the chopped basil and stir to combine throughout the sauce (or add the basil directly to the blender and pulse a few times, until chopped). Taste and add more salt if desired.