Chop. Grind or thinly chop the garlic and fry in olive oil on medium heat for 30 seconds. You can also add 2 tablespoons of water if cooking without oils.
2 tablespoons olive oil, 1 onion
Add the tomato sauce, half of the basil leaves, sugar, and salt.
24 ounces tomato sauce
Cook for twenty to thirty minutes until it has reduced one-third. It should be thick.
Remove from heat and add the remaining basil leaves. Taste for salt. Let it rest.
Notes
If making it Whole Foods Plant-Based , don't use the salt, oil and sugar. Use a little bit of water, instead of oil, to prevent sticking to the pan, and aid the simmering process.If using onions at the beginning of the cooking, just after frying the garlic. If using oregano, add it when the first batch of basil is added. If choosing to add red wine, add it with the tomato sauce. If using olives or capers, add them during the last five minutes before removing them from the heat.You can replace the tomato sauce with canned tomatoes or fresh super-ripe plum tomatoes (use the same quantity and put them in a blender for 1-2 minutes until pureed).If freezing any leftovers simply thaw either in the refrigerator overnight or place the frozen chunk in a small or medium sauce pan along with half-cup of water and let it simmer for 5-10 minutes.