Ingredients

1 teaspoon extra-virgin olive oil
1 1/2 cups finely chopped onions
2 tablespoons minced fresh garlic
2 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
2 teaspoons sugar, plus extra if desired
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste

Directions

Place a large nonstick saucepan over medium heat. Add the olive oil, onions and garlic. Cook, stirring occasionally, until tender but not brown, 7-10 minutes. Add crushed tomatoes, oregano, sugar, red pepper flakes, and 1/2 teaspoon salt. Stir until well-combined. Turn heat to low. Cook, covered, at least 1 hour, stirring occasionally. Season with additional salt, if needed. Makes 6 1/2-7 cups.

Nutrition per 1/2-cup serving: 55 calories, 2 grams protein, 12 grams carbs, 1 gram fat, trace saturated fat, no cholesterol, 3 grams fiber, 252 mg sodium.