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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, peeled and slivered
- One 28-ounce can tomatoes, preferably San Marzano
- A sprig of fresh basil leaves, if available
- A good pinch of salt
Method
- Heat the oil in a heavy medium pot, and saute the onion until it begins to soften.
- Add the garlic, and saute another minute or two; dont let it brown.
- Pour in the tomatoes, squishing them with your hands.
- Pour a cup of water into the can, and swirl it around to get up the remaining tomatoes,and then pour that into the sauce.
- Stir, bring to a boil, drop in the basil, and sprinkle salt over it.
- Cook at a lively simmer, stirring occasionally and scraping up the tomatoes from the bottom of the pan, adding a little more water if the sauce is getting too thick.
- I like my sauce thick for storage.
- I can always add broth and/or water or pasta water to thin it later.
