Ingredients

• 2 X 28 oz cans San Marzano Tomatoes
• 1/2 yellow onion (diced)
• 8 cloves garlic (minced)
• 1 leaf bay
• 4 sprigs basil
• 1/3 cup fresh basil leaves - sliced or torn
• 4 tbsp extra virgin olive oil (or light olive oil)
• 1 pinch sea salt (or to your taste)

Directions

1. Heat a large heavy pot over medium-low heat. Add olive oil, onion, and a pinch of salt. Cook about 10 minutes until soft and translucent (don’t brown)
2. Stir in the garlic and cook for 30 seconds
3. Crush the tomatoes with your hands and add them to the pot (leave some chunks)
4. Add the bay leaf and basil sprigs. Bring to a gentle simmer and cook about 1 hour. Stir occasionally so it doesn’t stick
5. Season with salt to taste. Remove the bay leaf and basil sprigs
6. Finish with a drizzle of olive oil and fresh basil

Source: https://ciaoflorentina.com/best-marinara-sauce-recipe/