- Cook Time
- Prep Time
- 1/2 cup extra-virgin olive oil
- 1 1/2 onions, chopped (1-1/3 cup)
- 3 teaspoons salt
- 2 28 ounce cans whole peeled san marzano tomatoes, pureed with their juices
- 7 leaves fresh basil
In a large saucepan, heat the olive oil over medium heat. Add the onions, season with 1 1/2 teaspoons salt and cook until softened, about 10 minutes. Add the tomatoes, the remaining 1 1/2 teaspoons salt and the basil and bring to a simmer over high heat. Lower the heat, cover and simmer for 45 minutes more.