Ingredients:

1 tablespoon extra-virgin olive oil
2 onions, chopped
4 garlic cloves, minced
2 (28-ounce) cans plum tomatoes, drained and broken up
¼ cup tomato paste
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper

Directions:

Heat oil in Dutch oven over medium heat. Add onions and garlic; cook, stirring, until onions soften, about 5 minutes.

Add all remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, until flavors are blended and sauce is slightly thickened, about 25 minutes. Use or refrigerate in covered container up to 5 days.