1. Heat 2 tbsp olive oil in a sauce pan, and then add your onion. Cook until your onion is soft, then add the garlic and the tomato paste. Let it cook for another 2 minutes.
2. Add the oregano, the basil, and the tomatoes, and then season it with salt and pepper according to your preference. Stir to ensure everything is evenly mixed, then bring it to a boil before reducing heat. Allow it to simmer for 35-40 minutes.
3. With an immersion blender or a conventional blender, puree the sauce for a few minutes until smooth.
4. Sample a bit of the sauce, and don’t hesitate to add more salt, pepper, or sugar if it seems a little too acidic. .
Add the canned tomatoes and bring to a boil, stirring often. Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce. 1 (28 ounce) can crushed tomatoes. 1 (28 ounce) can diced tomatoes with juice