2 28 oz cans of kitchen ready crushed tomatoes (no salt)
2 large cloves garlic, minced
1 medium yellow onion, chopped
3/4 can of tomato paste
3 basil leaves, washed and left whole
1 tsp salt
1 tsp fresh cracked pepper
In a large stock pot, heat the oil over a medium-high heat.
Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the tomatoes, bring to a boil. Then quickly turn down the heat to low.
Add the tomato paste. Stir till melted.
Simmer uncovered over low heat until the sauce thickens, about 1 hour. Stir often.
Add in basil leaves ten minutes before sauce is done.
Remove from heat when finished. Season the sauce with salt and pepper, to taste.