Step 1

Chop up 1/2 a small yellow onion and mince up 2 garlic cloves.

Step 2

Then add the onion and garlic to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.

Step 3

Stir the onion and garlic until the onion becomes translucent.

Step 4

Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.

Step 5

Now add the puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes.

Step 6

Now add 1/4 teaspoon of sugar, 1/4 teaspoon kosher salt, and 5 chopped basil leaves.

Step 7

Cook for an additional 5 minutes and serve over hot buttered pasta.