• Heat olive oil in a saucepan over medium heat. Add onions and cook 3–4 minutes until softened.

  Stir in garlic, red pepper flakes, oregano, and basil. Cook for 1 minute until fragrant.

  Pour in the can of tomatoes. Add ¼ cup water to the can, swirl to rinse, and pour it in.

  Use a potato masher to gently break up the tomatoes.

  Stir in balsamic vinegar, sugar, and salt. Bring to a simmer.

  Cook uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, let it go 45 minutes to an hour.

  For a smooth sauce, use an immersion blender (or carefully blend in a regular blender). Leave chunky if you prefer a rustic texture.

  Serve right away, or let cool to room temperature before storing in the fridge.

  Storage: Keeps in the refrigerator up to 5 days. Can be frozen in jars or containers for up to 3 months.

Tips & Variations

• Extra veggies: Add finely grated carrot, celery, or bell pepper with the onion for more flavor and nutrition.

  Fresh herbs: If you have fresh basil or oregano, stir them in at the very end for a burst of brightness.

  Richer depth: Swap balsamic vinegar for a splash of red wine while simmering.

  Spicy kick: Double the crushed red pepper if you love heat.