INGREDIENTS

• ¼ cup unrefined cold-pressed extra-virgin olive oil
• 1 large onion finely diced
• 2 garlic cloves finely chopped
• 4 pounds fresh ripe tomatoes, peeled, seeded and diced or 2 28-ounce containers of chopped tomatoes, such as San Marzano
• 1 7- ounce jar of tomato paste optional, for a richer, thicker sauce
• Sea salt to taste
• A handful of fresh basil leaves thinly sliced

DIRECTIONS

1. In a 3-quart saucepan, heat the olive oil over medium-low heat. Add the onions and sauté gently until softened, about 10 minutes. Add the garlic and cook another minute.
2. Add the tomatoes and tomato paste with 2 generous pinches of sea salt and bring to a simmer. Cover the sauce, lower the heat and simmer for about 20 minutes.
3. Puree about half the sauce with an immersion blender or pass through a food mill. (You can also blend half the sauce in a blender or food processor. Put the sauce back into the saucepan.)
4. Add the basil and simmer for another 5 minutes or longer, if you have the time. Taste and adjust seasoning.

Note: If fresh basil isn’t available, you can add a few dashes of dried basil and dried oregano.