In a medium saucepan over medium heat, saute the olive oil and onion until tender, about 3-5 minutes. Add the garlic and cook for another minute.
Add the ground turkey, breaking it up with a spoon as it cooks. Season with sea salt and black pepper and cook until all the pink color is gone, about 8 minutes.
Add the jar of strained tomatoes and the minced fresh parsley. Stir, reduce the heat to a simmer, and cook for 10-15 minutes, stirring occasionally. Taste and season with sea salt and black pepper if needed. Scoop the sauce over your favorite pasta or veggie. Finish with fresh basil and some Parmigiano Reggiano if you like!