In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes until it turns translucent and fragrant. Then, stir in 3 minced garlic cloves, cooking for another 1-2 minutes until they begin to golden.

Incorporate 2 pounds of ripe diced tomatoes into the pan, stirring well to combine. Allow the mixture to come to a gentle simmer over medium heat. Cook uncovered for about 15-20 minutes.

Once your sauce has thickened, season it with 1 teaspoon of salt, ½ teaspoon of freshly cracked black pepper, and a pinch of red pepper flakes. Stir thoroughly and cook for an additional 5 minutes.

Finely chop a handful of fresh basil and stir it into the sauce. Let it cook for about 2-3 minutes until the basil wilts.

Taste your sauce and decide if it needs any adjustments, such as a pinch of sugar or Parmesan cheese. Allow the sauce to simmer on low heat for another 10 minutes.

If you prefer a smoother texture, use an immersion blender directly in the pot or transfer the sauce to a blender.

Once you’ve achieved the perfect consistency and flavor, let your homemade marinara sauce cool before storing in airtight containers.