Makes about 2 cups sauce
2 Tbl extra-virgin olive oil
1 small onion, peeled and chopped
1 large garlic clove, peeled and finely chopped
1 28-oz can whole, peeled tomatoes
1/2 cup basil leaves, chopped (from about 1 bunch)
kosher salt & finely ground black pepper, to taste
Add the olive oil and chopped onion to a medium-sized sauce pot. Season with a good sprinkling of salt and a good few grinds of pepper. Slowly sauté over medium heat until the onion is fragrant and translucent, about 7 minutes. Add the chopped garlic and continue to cook, stirring frequently, for about 1 minute. Add the tomatoes and their juices. Crush the tomatoes into large pieces with a wooded spoon, or a potato masher. Cook at a low simmer, stirring occasionally, until the sauce becomes slightly thickened, about 30 minutes. Taste and season as needed with salt and pepper. Add the chopped basil and stir to combine.
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