1. In a medium, heavy-bottomed saucepan, combine 1 large can (28 oz) peeled tomatoes (with their juices), 1 peeled and halved onion, 2 peeled whole garlic cloves, 2 tbsp Don Chilio Olive Oil, 1 tsp dried oregano.
2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
3. Remove the pot from the heat and discard the onion.
4. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find.
5. Use the wooden spoon to crush the tomatoes to your liking or you can blend it as well.
6. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch).
1. Add the Marinara Sauce to the pasta (we used penne of it could be the one of your choice).
2. Add parmesan cheese (we all love parmesan).
3. Add your favorite Chile crisp.
4. Bon Appetit!!