Step 1

Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.

Step 2

Stir in the minced garlic and let it infuse the oil for about 30 seconds.

Step 3

Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.

Step 4

Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.

Step 5

After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.

Step 6

Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.