In a heavy-bottomed saucepan or Dutch oven, heat the olive oil and the onions together on medium heat and sauté until the onions are soft (about 5-7 minutes). Cover the pot for a couple minutes to speed up the softening process, if desired.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
⅓ cup extra virgin olive oil, 2 cups finely chopped yellow onions
Add the garlic and continue to sauté until the garlic is soft.
¼ cup finely chopped garlic
Add the basil and crushed red pepper and cook for two minutes, to release the flavors of the herb, while stirring.
1 cup sliced or hand-torn fresh basil,, ½ tsp crushed red pepper
Add tomatoes, water, salt, black pepper and dried oregano and bring to a light boil, then immediately reduce heat to a low simmer. Simmer, partially-covered, for about 45-60 minutes. Adjust seasoning, if necessary.
4 (28-ounce) cans whole tomatoes,, 2 tsp salt, ½ tsp black pepper, 1 Tbsp dried oregano
Remove from heat and stir in the second amount of basil and the sauce is ready to go! Sauce can be held in an air-tight container in the refrigerator for up to 7 days or in the freezer for 3-6 months. Buon Appetito!
Large handful fresh basil leaves,