Sugo al Pomodoro

Units Scale

1 small onion (yellow or white), chopped or cut into thin slices (depending on preference)
1 tablespoon extra virgin olive oil (good quality such as Colavita)
1 28 oz can of good quality whole peeled canned tomatoes (you can also use crushed tomatoes, or passata (tomato puree)
5–6 leaves of fresh basil, whole and washed
Salt and Pepper to taste

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In a large saucepan or pot, medium heat, add olive oil and sauté onion for about 6 minutes, until translucent.
Add canned tomatoes. Cover and let simmer on low-medium heat (the sauce should bubble, but not boil) after 10 minutes of cooking crush the whole tomatoes with a wooden spoon to break them up. You can also use an immersion blender.
Cook for 20-25 minutes until the liquid reduces slightly. Stir occasionally during cooking.
Turn off the heat and add the basil to the sauce. Add salt and a bit of pepper to taste. If you notice any bitterness you may add a teaspoon of sugar. If you notice the sauce isn’t as thick as you like it add a tablespoon of good quality pure tomato paste.
Store in the fridge or freezer and use as a sauce for pasta, polenta, gnocchi, and more!