Tomato Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 0.5 cup onion – finely chopped
• 2 cloves garlic – thinly sliced
• 28 ounces canned whole peeled tomatoes
• 0.25 cup water
• 1 teaspoon fine sea salt
• 6 leaves fresh basil leaves – torn

Instructions

1. Warm the extra-virgin olive oil in a wide saucepan over medium-low heat until shimmering, about 2 minutes.
2. Add the onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes.
3. Add the garlic and cook until fragrant but not browned, 30–60 seconds.
4. Add the canned whole peeled tomatoes, crushing the tomatoes by hand as you add them, then add the water; bring to a gentle simmer.
5. Simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and the oil begins to pool on the surface, 20–30 minutes.
6. Stir in the fine sea salt and the fresh basil leaves; simmer 2 minutes to infuse.
7. Taste and adjust if needed. For a smoother sauce, pass through a food mill or blend briefly. Use immediately or cool and refrigerate up to 5 days.