This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small containers for quick reheating.

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 28-ounce cans diced tomatoes or 3 1/2 pounds fresh tomatoes, peeled, seeded and diced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Pinch of crushed red pepper
• Freshly ground pepper to taste

1. Heat oil in a large heavy pan or Dutch oven over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
2. Add garlic and crushed red pepper; cook for 30 to 60 seconds.
3. Add tomatoes, tomato paste and oregano; mash with a potato masher.
4. Bring to a boil. Simmer, uncovered, over low heat, stirring frequently, until the tomatoes cook down to a thick mass, 45 to 55 minutes. Season with pepper.