- 2 28-oz cans whole tomatoes in juice
- 1 bunch fresh basil, stemmed
- 1/2 cup EVOO
- 2 small onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp sugar
In a blender, puree the tomatoes with their juice and basil until almost smooth. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper.