1/4 cup Extra Virgin Olive Oil
1/2 medium onion, chopped, (about 3/4 cup)
2 garlic cloves, chopped fine
2 28 oz. cans Italian whole peeled tomatoes, broken into pieces with a whisk or your hands
1/4 cup coarsely chopped fresh basil
1/4 tsp dried basil
1/4 tsp dried oregano
Salt
Freshly ground black pepper

1. Heat olive oil in a 6-quart saucepan over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes. Add the tomatoes, about half the fresh basil, the dried basil and oregano. Bring to boil, then reduce the heat to simmering. Season lightly with salt and pepper and simmer until the sauce is thickened, about 40 minutes.

2. Stir in the remaining fresh basil and adjust the seasoning if necessary. The sauce may be prepared in advance. Refrigerate until needed.