1/2 small onion, chopped
1 tbsp olive oil
2 cloves garlic, minced
14.5 oz can diced tomatoes
1 tbsp chopped fresh basil
1 tsp dried oregano
dash freshly ground black pepper
dash red pepper flakes (optional)
salt

In a medium saucepan heat the olive oil over medium heat. Add the onion and garlic and cook until onion is translucent. Add tomatoes (with juices), basil, oregano, a few grinds of black pepper, and a pinch of red pepper flakes. Bring to a boil then reduce heat and simmer, stirring occasionally, until thickened. Salt to taste, then purée in a blender until smooth.