For Fresh Tomatoes: Blanch the tomatoes in boiling water for a minute, then transfer to cold water. Peel off the skin, remove the seeds, and puree in a blender.
For Canned Tomatoes: Drain the tomatoes, reserving the liquid. Puree the tomatoes in a blender. If the sauce becomes too thick during cooking, you can add the reserved liquid a little at a time.
Sauté Base:
In a large saucepan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
Tomato Addition:
Pour the tomato puree into the saucepan.
Allow the mixture to come to a boil, then reduce the heat. Let it simmer for about 30-40 minutes, stirring occasionally.
Final Touches:
A few minutes before removing from heat, add the torn basil leaves.
Season with salt and pepper to taste. Adjust the seasoning as needed.
Serve over your favorite pasta or use as a base for other dishes.
Notes
Tomato Choice: If using fresh tomatoes, opt for ripe, in-season ones for the best flavor. For tinned tomatoes, San Marzano is a preferred choice due to its sweet flavor and low acidity.
Consistency: If your sauce thickens too much, especially when using tinned tomatoes, add the reserved tomato liquid or some water to reach your desired consistency.
Enhancements: For a richer flavor, consider adding a splash of red wine during the simmering process. If you like a bit of heat, a pinch of red pepper flakes can be added during the sautéing step.
Storage: This sauce can be refrigerated for up to a week or frozen for up to three months. When reheating, do so over low heat, adding a bit of water or broth if needed.