Instructions

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
• If using the fresh onion (1 small, finely chopped / 50 g): add it to the pan and sauté for 2 minutes, until softened. If using 1 teaspoon onion powder instead, do not sauté it now—you will add it with the tomatoes.
• If using fresh garlic (2 cloves, minced): add it to the pan and cook 1 minute with the onion. If using 1 teaspoon garlic powder instead, add it with the tomatoes.
• Add 2 tins chopped tomatoes (800 g total) and 1/4 cup tomato puree (50 g) to the pan. Add dried herbs now if using dried: 1 tablespoon dried basil and 1 tablespoon dried oregano (the recipe also lists an additional 1/2 teaspoon dried oregano—add that now as well). If using onion or garlic powder, add them now. Add 1/2 teaspoon salt (or to taste) and 1/2 teaspoon black pepper.
• Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer.
• Simmer the sauce for 10 minutes with the lid ajar (to concentrate the sauce and prevent splattering), stirring occasionally.
• If using fresh basil (1/3 cup chopped basil leaves / 15 g), stir the basil through the sauce after simmering.
• Taste and adjust seasoning if needed.
• Use a hand blender to blend the sauce smooth, or leave it chunky—serve or cool for use on pizza.