1-First, heat 2 tablespoons of olive oil in a medium pot over low heat. Add 1/3 cup finely minced shallot, 2 large garlic cloves finely minced, 1/2 teaspoon sea salt, and freshly ground black pepper to taste, then stir frequently for about 3 minutes until they soften and smell great.

2-Next, pour in the 1 (28-ounce) can of crushed tomatoes with their juices, along with 2 teaspoons balsamic vinegar, 1/4 teaspoon cane sugar, 1/4 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Stir everything together to mix the flavors.

3-Then, cover the pot and let it simmer on low heat for 20 minutes, stirring now and then to avoid any sticking. After that time, taste the sauce and adjust the seasoning if needed to get it just right. This step helps the flavors meld and creates that deep, homemade taste that works wonders with pasta, pizza, or as a dipping sauce.