Roast 3 cloves of garlic on the stove in a bit of oil, and then add two cans of crushed tomatoes, 1 tbsp each of oregano, salt, and crushed red pepper. Then I took two sprigs of fresh basil and let simmer for 15 minutes, then took the sprigs of basil out. You could also chop the basil and incorporate. Either way, I suggest you’ve got to keep the basil.
Being married to a chef has many perks. One of which is learning proper knife cutting techniques. I had no idea I could dice an onion so quickly, easily, and precisely.
First, cut one end of the onion, and then slice in two from the top.
Peel, and then slice as pictured above.
Slice from the other end once or twice, depending on the size of the onion.
Then slice again, the opposite direction.