1 c. (250 ml) diced tomatoes (canned)
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp. (2.5 ml) chili flakes
1 pinch of dried oregano
Vegetable oil, for cooking
Salt and pepper
Pour a drizzle of oil in a skillet over medium-high heat and brown the onion and garlic until lightly browned.
Add the tomatoes and continue cooking until completely evaporated.
Season with salt and pepper, add the chili flakes and oregano and stir well.
Serve hot, warm, or cold.
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