Place garlic cloves on a board and with the flat side of a knife press the cloves to slightly crush them. Remove the skins. Set aside.
Chop the onion very finely or alternatively mince the onion. Set aside.
In a cold skillet, add extra virgin olive oil and cracked, peeled garlic.
Place the skillet over medium heat, allowing the garlic to simmer and become pale gold stirring regularly. Don’t let the garlic burn! Remove the garlic and discard.
Add the very finely chopped or minced onion to the garlic flavored oil and cook over medium heat for 5-8 minutes, stirring regularly. Allow the onion to soften but not color beyond golden. Check the cooking of the onion closely and adjust the temperature if you need to.
Add the pureed tomatoes, a sprinkle of salt and black pepper. At this stage don't add any water - you can always add some later if needed.
Reduce to low heat and simmer gently uncovered for 20 minutes until slightly thickened. In the last 5 minutes stir in chopped basil. Taste for salt and adjust as desired.
Delicious stirred through al dente pasta and topped with parmesan cheese!
Tips for Success
Use canned San Marzano tomatoes.
Chop the onion very finely or mince it.
Flavor the oil with garlic by cooking the garlic cloves in the oil until just golden then remove and discard the cloves.
Season well and taste to check.
Don’t simmer for too long. Keep the sauce bright and fresh.
Remember to check above in the “Tips for success and FAQ’s” for more information