– vegetable or olive oil – onion – garlic – can of crushed tomatoes – diced tomatoes – salt – black pepper
In a large Dutch oven, heat oil over medium heat and sauté onions until they start to brown. Add minced garlic and cook until fragrant.
Incorporate both cans of tomatoes with their juice, along with salt and pepper. Reduce heat and simmer on low for 30 to 45 minutes, adjusting the cooking time based on your preference for a fresh or robust flavor in the sauce.