3 TO 4 28 OUNCE CANS PEELED SAN MARZANO TOMATOES

½ CUP OF EXTRA VIRGIN OLIVE OIL

3 TO 4 FRESH GARLIC CLOVES,  MINCED

2 ONIONS,  RED OR YELLOW, MINCED

12 LEAVES OF FRESH BASIL 

SALT AND COARSELY GROUND BLACK PEPPER TO TASTE

1.       HEAT OLIVE OIL IN A DUTCH OVEN, STIR IN ONION. SAUTE OVER LOW HEAT UNTIL TRANSLUCENT,  ABOUT 5 MINUTES. STIR IN GARLIC, SAUTE 2 TO 3 MINUTES, DO NOT BROWN. ADD TOMATOES (HAND CRUSHED), COOK OVER MEDIUM HEAT UNTIL IT STARTS TO BOIL. TURN DOWN TO A SIMMER. HAND TEAR THE BASIL LEAVES AND STIR THEM INTO THE SAUCE, SALT AND PEPPER TO TASTE, COOK FOR 20 MINUTES SLIGHTY COVERED.

2.       SERVES ABOUT 6 TO 8 PEOPLE