2tablespoonsBasil or Garlic Extra Virgin Olive Oil
1 ½ to 2cupsOniondiced small
15/20leavesof Basil cut into a fine chiffonade
3 to 4Cans28 Ounces each Peeled Tomatoes or a #10 Can
10 to 14ouncesTomato Pureedepending on how thick it is and how much water you have in your tomatoes
In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown. Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.