2 tablespoons olive oil
1/2 medium onion, chopped
1 large clove garlic chopped
1 28 oz can San Marzano tomatoes, drained, crushed by hand, reserve liquid
1 14 oz can San Marzano* tomatoes, drained, crushed by hand, reserve liquid
salt and pepper to taste
1/8 cup basil leaves torn
Drain tomatoes and reserve liquid.
Heat olive oil, add chopped onion and garlic, cook over low heat until onion is soft, 5- 10 minutes.
Add tomatoes and about 1/2 of reserved liquid, season with salt and pepper. Bring to a low boil. Boil 20 - 25 minutes to reduce liquid.
Add the rest of the liquid, bring to a boil. Again low boil 20-25 minutes until sauce is thick. Taste and add more salt and pepper as you like it. Add in the basil the last 5 minutes.