BASIC TOMATO SAUCE
1 tablespoons olive oil
1 small Spanish onion, chopped
2 cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded and chopped or 1 - 28 oz can
Sea salt and freshly ground pepper, to taste
¼ cup fresh basil leaves, cut en chiffonade
Heat the oil in a large, heavy saucepan. Cook the onions over medium heat until the wilt and become translucent. Add the garlic for 30 seconds. Stir in the prepared tomatoes and bring to a simmer. Cook until the tomatoes are tender and their juices have reduced. This will take longer for fresh tomatoes. Allow ½ hour.
Season to taste with salt and pepper. Stir in the basil leaves just before serving.
Yield: 2 generous cups sauce