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Ingredients
  • 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
  • 2 tablespoons olive oil
  • ¼ cup grated onions (or finely diced for chunkier texture)
  • ¾ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ to ½ teaspoon red pepper flakes (depending on heat preference)
  • 3 cloves garlic (grated or minced)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
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