2, 28 oz cans crushed San Marzano tomatoes (if you can only find whole tomatoes, use your hands to crush them)
½ cup fresh basil roughly chopped, divided in half
⅓ can of water (save one of the empty tomato cans)
Heat the olive oil in a large dutch oven over medium high heat. Once hot, add in the onion, salt and pepper and sauté for 3-4 minutes until onions are being to get translucent.
Add in the minced garlic and cook for 1 minute more or until the garlic is fragrant.
Add in the tomatoes, ¼ cup of the basil and the water (just fill up the empty tomato can about ⅓ of the way). Stir to combine.
Bring sauce to a boil. Then reduce heat to medium-low and cook uncovered for 30 minutes - you want the sauce to reduce and get slightly thick. The longer you cook the sauce uncovered, the thicker it will become - up to you!
Cover sauce, drop the heat to low and cook sauce for an additional 30 minutes (or longer). Serve over freshly cooked pasta or freeze for another day!