Heat a medium-size skillet over medium heat. Once skillet is hot, add onion and sauté for about 4-5 minutes, until the onions are transparent and caramelize. Add garlic and sauté additional minute, long enough to infuse the olive and release the garlic aroma.
Add crushed tomatoes, oregano, sea salt, black pepper, bay leaf and pepper flakes is using to the skillet. Simmer stirring occasionally until you see the sauce starts to become thick and to avoid the sauce sticking to the bottom of the pot. After about 45 minutes of cooking, add the fresh basil.
Cook the sauce for another 15 minutes. Once you notice the sauce has the thickness to your desire, (my preference is thick but not a paste) remove the bay leaf and check the flavour and adjust the seasoning at this time.
Enjoy this sauce with your favourite Italian dishes such as spaghetti, pizza, lasagna, bolognese, panzerotti, and most pasta dishes.
Refrigerate for up to a week or freeze it in a seal tight container for a month.
