• Preheat a heavy bottom pot over medium heat with a drizzle of olive oil. Sautee the onion with a pinch of salt until softened and it begins to get some color, about 15 minutes. Stir in the garlic and sautee just until fragrant, another 20 seconds or so.
  1 yellow onion, Olive oil as needed, 4 garlic cloves
• Meanwhile transfer the canned tomatoes to a spacious bowl. Use your hand and crush them well but keep some texture.
  2 x 28 oz can San Marzano Tomatoes
• Pour the tomatoes into the pot, add the bay leaves, basil and a pinch of salt and bring to a simmer. Partially cover with a lid and cook low and slow for one hour or until the sauce has reduced and thickened to your liking. (Note: You could really have this going on low simmer for hours, it just gets better as all the flavor marry together).
  2 x 28 oz can San Marzano Tomatoes, 2 bay leaves, 1 sprig fresh basil, S & P
• Stir every 15 minutes or so to make sure nothing sticks. Once the sauce has reduced to your liking, adjust seasonings to taste and remove from heat. Discard bay leaves and basil sprig.
  S & P
• If a smoother consistency is desired at this point, you can use an immersion blender to puree in the pot, or transfer to a blender and process to your liking. Finish with a light drizzle of extra virgin for richness and serve with your favorite pasta.

Using Fresh Tomatoes

• You can certainly make this sauce with a variety of fresh garden tomatoes. If using large tomatoes you’ll need to blanch them first. Carve a small X on the bottom of each tomato then plunge them in hot boiling water for a minute or two until you see the skins split. Transfer them into a bowl of ice water until cool, remove the skins then crush and follow the sauce recipe. 

  If using Cherry Tomatoes they can be added straight into the sauce pot then blended into a smooth luscious sauce once they have released all their juices.