Step 1

If using fresh tomatoes, quarter them and blend in a blender. Alternatively, slice them in half and grate the flesh, leaving the skins behind.

Step 2

In a saute pan, saute shallot or onion over medium heat, for just a few minutes until just tender and fragrant, add the garlic, saute 1-2 minutes. Add the chili flakes and stir for one minute. Add the oregano, and give a stir. Add the tomatoes and all their juices. (If using canned tomatoes, break them apart with a metal spatula as best you can and add all the juice from the can-then add one cup of water rinsing out the can. ) Stir in the salt and pepper.

Step 3

Bring to a simmer, uncovered, and simmer gently 8-10 minutes over medium-low heat,  stirring occasionally, until sauce begins to reduce and thicken. Reduce by one cup ( so you’ll end up with 3 cups).  If you used the canned whole tomatoes, feel free to blend with an immersion blender.

Step 4

Stir in the torn basil leaves. Taste, adjust salt, pepper and chili flakes, adding more if you like. If your sauce lacks sweetness, stir in some tomato paste and/or maple syrup.  If your sauce seems watery, just continue to cook it gently uncovered for a few more minutes. If it gets too thick add a splash of water, or if too sweet, balance it with a few drops of vinegar.

Step 5

Use on pasta or spaghetti or on meatballs. To use as a pizza sauce, cook it down just a few more minutes, to thicken a little more if you like. 😉