Begin by washing the ripe tomatoes under cold water. Cut them into quarters and remove the stem ends. No need to peel them—this is the beauty of the no-peel recipe.

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onions turn translucent and start to caramelize. Add the minced garlic and stir for an additional 1-2 minutes, until fragrant.

Add the quartered tomatoes to the saucepan. Stir well to combine with the onions and garlic. Cook over medium heat for 15 minutes, allowing the tomatoes to break down and release their juices. Stir occasionally to prevent the sauce from sticking.

Use a wooden spoon or potato masher to gently crush the tomatoes into smaller pieces in the pan. Stir in the dried basil, dried oregano, Italian seasoning, and red pepper flakes if you like a bit of heat. Add salt and black pepper to taste. If you prefer a slightly sweeter sauce, you can also add a teaspoon of sugar.

For a thicker consistency, stir in the tomato paste and simmer for an additional 10-15 minutes. This step helps concentrate the flavors and create a rich texture.

If you like a smoother sauce, use an immersion blender to blend the sauce directly in the pan. Alternatively, carefully transfer the sauce to a blender in batches and blend until smooth.

Taste the sauce and adjust the seasoning if necessary. If the sauce tastes too acidic, add a bit more sugar to balance it out.