Heat oil in saucepan over medium heat. Add onion and cook until onion is translucent.
Add garlic, oregano, basil, marjoram and crushed red pepper, stir and cook 2 – 3 minutes.
Add tomatoes and simmer gently, partially covered, stirring occasionally, about 1 hour. Mash with a potato masher. (I like it somewhat chunky, but if you prefer smooth, put it in blender or use immersion blender.
Add salt and pepper to taste.
Recipe Notes
Note: Can be prepared one or two days before and refrigerated.