This recipe is forgiving and flexible. Think of it as a foundation—easy to adapt, hard to mess up.

You’ll Need:
3–4 lbs overripe tomatoes (about 10 medium tomatoes)

1 large yellow onion, finely chopped

6 cloves garlic, minced

2 tbsp olive oil (extra virgin if possible)

1 tsp salt (plus more to taste)

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional)

1 tbsp tomato paste (for depth)

1 tsp sugar (balances acidity)

1 tsp dried oregano

1 tsp dried basil (or 1/4 cup chopped fresh)

1 tbsp balsamic vinegar (game-changer!)

Fresh parsley or basil for garnish (optional)

🧀 Optional Add-ins: