I found this recipe in a magazine about a year ago. It's simple, but T.A.S.T.Y! I like a little tomato chunk in my sauce so this is a great recipe if you also like that sort of thing. This sauce is juicy and since it's homemade, you can add as much or as little onions and seasonings as you prefer.
1 Tbsp. olive oil
1 small onion, chopped very finely
2 cloves garlic, crushed with a press
2 Tbsp. tomato paste
1 (28 oz) can whole tomatoes in juice
salt and pepper to taste
1/3 C loosely packed fresh basil, chopped
In a saucepan, heat oil over medium heat until hot. Add onions and cook until tender, stirring occasionally.
Stir in garlic and tomato paste; cook about 1 minute. Stir in tomatoes with their juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat on high heat until boiling. Be sure to break up tomatoes with the back of the spoon or use a potato masher. Cook about 15 minutes. Stir in basil.
*If not using right away, you can store in the freezer for up to 3 months.
* If stored in the fridge, it will last about 3 days.
Serve over your favorite pasta. Don't forget the garlic bread!