Ingredients

• 1/2 cup extra-virgin olive oil
• 2 Vidalia or other sweet onions, peeled, very coarsely chopped
• 6 garlic cloves, peeled
• 2 tsp. dried oregano
• 4 (28-oz.) cans whole peeled tomatoes
• 4 tsp. kosher salt, plus more
• 1 1/2 tsp. freshly ground black pepper, plus more

Instructions

1. Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
2. Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
3. Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.