In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped medium yellow onion and cook for about 5 minutes until soft and golden.

Stir in 3 minced garlic cloves, sautéing for just 1 minute or until fragrant.

Add in a 28 oz can of crushed tomatoes, 1 teaspoon dried oregano, and season with sea salt and freshly ground black pepper to taste.

Once boiling, reduce the heat to low and partially cover the saucepan. Let the sauce simmer for about 15 minutes.

After simmering, remove from heat and stir in a handful of fresh basil or parsley.