((Printable Version))
Saute 1 small diced onion in a few tablespoons of extra virgin olive oil with a pinch of sea salt.
When the onion begins to caramelize, add a few cloves of minced garlic and a pinch of dried oregano.
When the oregano and garlic become fragrant, pour in 1, 28oz. can of whole tomatoes, (liquid too) breaking the whole tomatoes through your hands. (My favorite canned whole tomatoes are Borrelli. They contain no calcium chloride or citric acid. These ingredients keep the tomatoes firm and don't allow them to break down in the sauce.)
Bring to a boil and simmer.
Continue simmering and stirring occasionally until the sauce is at a consistency you would like for pasta. Stir in some salt, pepper, and fresh basil.
If you would like the sauce for a pizza, continue reducing at a simmer for about 50 minutes, until it is nice and thick. Season to taste with salt and pepper.
This will make enough sauce for about 3-4 large pizzas.
*** I have since learned that you NEVER cook tomatoes in a cast iron skillet. (Need to update these photos!) :-)
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