Adjustable Tomato and Garlic Sauce

Pour olive oil into your pan over medium heat. Drop a piece of onion in — if it sizzles immediately, you're ready.

Add diced onion. Stir occasionally. Cook until it softens and turns translucent, about 5 minutes. You want it tender, not browned — lower heat if it's catching.

Push onions to the side, add minced garlic to the oil. Let it sizzle for 30 seconds until fragrant — that smell is your green light. Stir it into the onions.

Drop in your chopped tomatoes. If using whole, crush them with your hand as they go in. Stir everything together. Let it bubble gently.

Reduce heat to a steady low simmer. Cook 15-20 minutes, stirring occasionally. Taste — does it need more salt? More time? The sauce should look thick and glossy, not watery. If it's too thin, keep simmering. If it's too thick, add a splash of water.

Taste again. Adjust: more salt for depth, black pepper for warmth, a pinch of sugar if the tomatoes are too acidic. Tear in fresh basil at the very end — it keeps its color and scent. Leave it chunky or blend to smoothness. This sauce adapts, so cook it the way you need it.