Step 1

Heat the oil in a large skillet over medium high heat. Once it’s shimmery, add in the onions and cook until they are soft, about 4 to 5 minutes. Stir in the garlic and cook another 30-60 seconds.

Step 2

Whisk in the chicken broth, picking up any brown bits off the bottom of the pan. Cook until the liquid reduces by half, about 1-2 minutes.

Step 3

Add in the crushed tomatoes, dried oregano, fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 4

Reduce the heat to low and simmer for 30 minutes, stirring occasionally. You may want to put on the lid and open it a crack to prevent splatters.

Step 5

Taste and season with more salt and pepper to your preference. You can also use an immersion blender at this point, if you want a smoother sauce. (Freezing instructions begin here.)