Wash tomatoes and cut a criss-cross slice at the end opposite the stem.
Blanch tomatoes for 1-2 minutes. Transfer tomatoes to an ice bath. Or if you're daring like me, go ahead and begin peeling the skin off.
in a large saucepan, heat olive oil over medium heat until it glistens or ripples across the pan.
Add onions and garlic, stir well and let them fry in the oil for three minutes. Make sure to not brown them.
Add basil, tomatoes, salt, and pepper, and stir well. Taste it to make sure you're happy with the flavor. Cover, and cook for 10 minutes.
Use a masher or an immersion blender to break up the tomatoes. I like the immersion blender because it makes the sauce smoother.
At this point you can be finished with the sauce. The longer you cook it, the more the liquid cooks off and the thicker it gets.
Mix with your favorite pasta, I chose spaghetti. Top with more basil and freshly grated parmesan cheese.