Step 1

Heat a large high-sided skillet over medium heat, add olive oil. Once it’s shimmering, add the diced onion and saute for about 5-7 minutes, reduce the heat to medium-low (careful not to burn).

Step 2

While onions are sauteing, pour tomatoes into a large bowl and crush using your hands. Pour 1 cup of water into the cans, swirling around to get all of those tomato juices, set aside.

Step 3

Stir in the garlic, as soon as it’s sizzling, add the hand-crushed tomatoes (do not let the garlic brown) this is what causes bitterness. Then add reserved tomato water.

Step 4

Stir in salt, red pepper flakes, stirring to combine. Place the basil sprig on top of the sauce (including the stem), once it wilts, submerge in the sauce.

Step 5

Simmer, uncovered for at least 15 minutes, until thickened. It should be slightly reduced and somewhat thickened. For a thicker sauce, continue to cook for up to 60 minutes. Taste, adding additional salt if needed.