Step 1

Finely dice onion.

Step 2

In a skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is translucent, add garlic, basil, and oregano. Stir and sauté 2 minutes.

Step 5

Reduce heat to medium-low. Add tomatoes and salt. Stir, then cover and simmer for about 20 minutes.

Step 6

Taste and adjust seasonings/flavors as desired. Refrigerate for up to 3-4 days or freeze.