Start by heating the 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped onions. Sauté for about 4-5 minutes until the onions are translucent and fragrant.
Next, add the finely minced garlic to the saucepan. Stir it into the onions and sauté for an additional 1-2 minutes. Be careful not to let the garlic brown, as it can become bitter.
Pour in the 28 oz of crushed tomatoes. Stir well to combine with the onion and garlic mixture.
Add in the 1/2 teaspoon of dried oregano, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Stir to incorporate all the flavors into the sauce. Let the mixture come to a gentle simmer.
Once the sauce has simmered for about 15 minutes, remove it from the heat and stir in 1 tablespoon of finely minced fresh basil or parsley.
