Chop the Onion and Mince the Garlic. Set aside.

Sauté the Onions and the Garlic

• Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.

Crush the Tomatoes if Using Whole and Add to the Pan

• Remove the tomatoes from the can, reserving juices. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan. Add the juices and stir. *Option to crush the tomatoes using a blender or food processor by giving a few pulses.
• Add the bay leaf, salt and pepper.

Simmer for 60 minutes to 2 hours

• Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is reduced and thickened.
• Remove the bay leaf. Add salt and pepper to taste. Add the basil and stir. If you plan to freeze it, hold off on adding the basil until right before serving.
• Option to transfer a small amount of cooled sauce at a time to a blender or food processor and pulse until smooth, or use an immersion blender.
• If sauce tastes acidic, option to add a drizzle of olive oil or add 1 tablespoon at a time of unsalted butter to the sauce to round out the flavor and give it a velvety texture and sheen.