Ingredients

　　1 large Spanish onion, finely diced

　　3 cloves garlic, coarsely chopped

　　1/2 teaspoon red pepper flakes

　　1 (28-ounce) can crushed tomatoes

　　1 (15-ounce) can diced tomatoes, with juices

　　Kosher salt and freshly ground black pepper

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　1/4 cup chopped fresh basil leaves

　　Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add both tomatoes, bring to a boil, season with salt and pepper, and cook until the sauce is reduced and thickened, 25 to 30 minutes. Stir in the parsley and basil.

　　Bobby Flay's Throwdown!