Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Add the chopped onion and minced garlic and saute for 4 minutes or until the onion is translucent and the garlic is fragrant.
Add the crushed tomatoes, Italian seasoning, salt, pepper, optional red pepper flakes, and chopped fresh basil. Heat over medium-high heat and stir until combined and just starting to bubble.
Reduce heat to low, cover, and simmer the marinara sauce for 25 minutes.
Add more salt and black pepper to taste if desired.
Serve immediately, or let the sauce completely cool and store the sauce in a covered glass jar in the refrigerator.
Notes
*All Nutritional Data are Estimates Based on the Products I Used.*Yield: 3 cups, Servings: 12, Serving Size: ¼ cup, Net Carbs per Serving: 4g, Amounts per Serving~