- 1/4 Cup extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves
- 2 28-ounce can peeled plum tomatoes
- 12 large fresh basil leaves, torn
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 6-7 minutes. Add in the plum tomatoes, basil leaves, sugar, and season with salt and pepper. Bring to a simmer, and cook for 30 minutes, until the sauce has thickened, stirring often. Remove the pan from the heat, cover, and let stand 15 minutes.
If desired, pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated up to 4 days, or frozen up to 6 months.