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Preheat a deep skillet over medium high heat and add in the olive oil.
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When the skillet is hot, add the scallions and garlic and start sautéing them for a a few seconds. Season them with a pinch of salt and half the oregano spice and sauté for a few more seconds until the spice is fragrant.
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Add half the fresh basil to the garlic mixture and gently sauté for just a couple of seconds before adding the crushed tomatoes.
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Season the sauce with salt and pepper and the remaining oregano.
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Bring that sauce to a boil and then cover the skillet and allow the sauce to simmer on low heat for 10 minutes and up to 15 minutes at most.
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Uncover the sauce, turn off the heat and add in the remaining fresh basil.
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**if using the sauce right away, add in the parmesan cheese, but if the sauce will be stored in the fridge or freezer then at the time of use, add in the cheese.
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This sauce keeps for at least 2 weeks in the fridge and up to 3 months in the freezer.
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Reheat before using and you may want to add some more fresh basil for freshness!