Simple tomato sauce

Heat two tablespoons olive oil in a high-walled saute pan over medium-high until shimmering.

Sweat half a finely minced small onion for two minutes.

Saute two crushed cloves of garlic and two tablespoons tomato paste for one minute.

Add the 28-ounce can of San Marzano tomatoes, crush them up, and add a sprig of fresh basil.

Partially cover, lower the heat and simmer about an hour and a half until thickened and deepened in flavour.

Optionally puree to a finer consistency with an immersion blender, season to taste with kosher salt and freshly ground pepper, and finish with a glug of olive oil.