- 2 cans of Fedeli whole peeled Italian tomatoes
- 1/2 Cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- sea salt
- freshly ground black pepper
- 4 to 6 basil leaves
In a large pot, over medium heat, add 3 tablespoons of Italian olive oil. Add the chopped onion, and cook until translucent.
Add the chopped garlic and stir for 2 minutes.
Crush two 28 oz cans of Fedeli of whole peeled tomatoes and add to the pot. Keep the pulp and juices.
Add basil and bring to a low simmer. Cook, stirring occasionally for 30 to 45 minutes or until the sauce is thick.
Season with salt and pepper and add one to two tablespoons of Italian olive oil to finish it off.