Quick Chunky Tomato Sauce

• 2 cans (28 Oz. Size) Whole Peeled Tomatoes
• 2 Tablespoons Olive Oil, Divided
• 2 cloves Garlic, Peeled And Lightly Smashed
• 1/2 cups Grated Sweet Onion, With Juices
• 1 pinch Kosher Or Sea Salt (more To Taste)
• 1 pinch Fresh Ground Pepper (more To Taste)
• 1 Tablespoon Chopped Fresh Herbs (optional)

1. Drain tomatoes and reserve juice for another use (such as a curry or for cooking rice). Gently squeeze each tomato to seed, then roughly chop or use your hands to squeeze and break up tomatoes into large chunks. You should have around 31/2 cups.
2. Heat 1 tablespoon oil in a 2-quart sauce pan over medium high heat. Add garlic and onion. Cook and stir 5 minutes, until onion is softened and starting to stick to the pan. Add tomatoes and bring to a simmer. Reduce heat to maintain a gentle simmer for 15-20 minutes. As tomatoes soften, use your spoon to chop and press tomatoes against the sides of the pan, breaking them down further.
3. Off heat, remove garlic and stir in remaining tablespoon of oil plus salt and pepper to taste. Stir in fresh herbs and serve or refrigerate.

tomatoes, olive oil, garlic, grated sweet onion, kosher, fresh ground pepper, fresh herbs

Taken from tastykitchen.com/recipes/condiments/quick-chunky-tomato-sauce/ (may not work)