Instructions

• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small diced yellow onion and cook, stirring occasionally, 3–5 minutes or until the onion is softened and translucent.
• Meanwhile, place 2 (15-ounce) cans stewed tomatoes, 1 (6-ounce) can tomato paste, 1 tablespoon Italian seasoning, 3 cloves minced garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons granulated sugar (or more to taste) into a blender or food processor. Pulse or blend until smooth, scraping down the sides as needed.
• Pour the blended tomato mixture into the saucepan with the cooked onion. Add 1/2 cup chicken broth or water and stir to combine.
• Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly. Taste and adjust seasoning (salt or sugar) if desired.