Makes about 3 1/2 cups
One 28-ounce can San Marzano Tomatoes, whole & peeled
1 medium onion, skim removed & cut in half (leave the root intact)
1/4 cup extra virgin olive oil
Generous pinch of dried basil
Salt, to taste
Pinch of natural cane sugar, optional
Add the tomatoes to a blender, and puree until smooth. You can alternately just crush them with your hands into the skillet if you don’t mind a chunkier-style sauce.
Add the tomatoes, onion, olive oil, basil, salt and sugar to a deep skillet set over low heat. Cook, uncovered, for 45 minutes at this low heat setting. Around 20 minutes into the cooking time, you’ll start to smell the magic happening. Don’t worry about the sauce bubbling gently, that’s supposed to happen.
After 45 minutes, the sauce is ready to serve, or you can transfer it to canning jars and process in a hot water bath for long term storage.