1 T olive oil 1/2 yellow onion, diced
4-5 cloves, minced
1 t red pepper flakes
2 pints crushed tomatoes
1/4 cup basil, fresh or preserved
1/4 cup Parmesan cheese
Salt and pepper to taste
Sauté onions in olive oil until almost tender. Add garlic and red pepper and cook another 3-5 min. Add remaining ingredients and simmer for 15-20 minutes. I like it chunky, but you can puree with an emersion blender if a smooth texture is desired. Serve with a drizzle of olive oil and freshly baked croutons.