Step 1

Heat olive oil over medium heat.

Step 2

Add diced onion and minced garlic to the olive oil and cook for 2-3 minutes.

Step 3

Stir in cherry tomatoes and place the lid on the saucepan. Continue to cook.

Step 4

When the tomatoes start to burst (after about 10 minutes), stir in the salt, basil, and oregano. Put the lid back on the saucepan and cook for another 5 minutes.

Step 5

Burst cherry tomatoes using the end of a fork or back of a spoon. Once all of the cherry tomatoes have burst, carefully use an emersion blender to blend up about half of the tomato mixture (skins and seeds).

Step 6

Serve and enjoy!