Cook the garlic and onion in olive oil over medium heat, until it turns a light golden brown color.
Add the tomatoes, and break them with a wooden or silicone spatula.
Add the spices, salt, and pepper.
Cover and bring to a boil. Let cook for 5 minutes, covered.
After 5 minutes, remove from heat and uncover. Carefully transfer to a blender or the bowl of a food processor.
Pulse to process. I like it with the occasional chunk of tomato, so I don’t let it become completely smooth. It is for that reason I don’t use an immersion blender in this recipe. The longer you process it, the smoother it will get, so this is a matter of taste. Your taste :)
Return to the pan you used and boil 5 more minutes, uncovered. Adjust the seasoning, if needed.
Serve with pasta, add cooked ground beef, or meatballs and pasta. Top with basil leaves and lots of grated Parmigiano Reggiano. Enjoy!
