Pour the contents of the tomato cans into a large bowl. Using clean hands, squish the tomatoes in you hands until they are nicely broken up into about ¼ inch chunks. Set aside.
2 28 oz Cans, whole peeled San Marzano tomatoes
Into a large dutch oven over medium heat, add 2 tablespoons of olive oil and the chopped onion. Season with a pinch of salt and pepper. Cook until everything is soft and the onion is translucent, about 4 minutes.
3 tablespoon Extra Virgin Olive Oil, 1 Large Onion, finely diced
Add the minced garlic and cook until fragrant, about 1 minute. Then add the tomato paste and cook, stirring frequently for 4 minutes. See note.
4 Large Cloves Garlic, Minced, 2 tablespoon Tomato Paste
Now add the crushed tomatoes, oregano, chili flake and basil sprigs. Stir and season with another pinch of salt and pepper.
¼ teaspoon Dried Oregano, ¼ Pinch Crushed Red Pepper, 4 Sprigs Fresh Basil, stems included
Bring to a simmer, reduce heat to low and simmer for 30-40 minutes or until the sauce has thickened to your liking.
Remove from heat, add the remaining 2 tablespoons of olive oil. Stir to distribute. Taste for seasoning and add a final pinch of salt and pepper if necessary.
2 tablespoon Extra Virgin Olive Oil, to finish, Kosher Salt and Black Pepper
Ladle atop pasta, or cool and refrigerate for up to 5 days or freeze for up to 2 months.