Ingredients:
3 Tbsp. extra virgin olive oil
1 large yellow onion diced 1/4 inch (about 2 cups diced)
5 Tbsp. chopped garlic (about 8 large cloves)
1 tsp. fresh marjoram
½ Tbsp. fresh thyme leaves
½ cup of fresh basil leaves
¼ tsp. crushed chili flakes
2-28oz cans whole peeled or diced tomatoes
Kosher Salt                                                    To taste
Ground Black Pepper                                  To taste

 Method:
Heat olive oil in a medium saucepan.

When oil is hot, add onion, season lightly with salt and cook on medium-low heat until slightly tender.

Add garlic, thyme, chili flakes and marjoram.  Cook until onions are completely tender and translucent.

If using whole peeled tomatoes crushed them slightly with your hands.

Add tomatoes and stir everything together.

Simmer slowly for at least 20 minutes and up to four hours.

Puree in a blender or use a hand blender to make the sauce into a smooth puree. 

Stir in basil and season with salt and pepper to taste

Note: I prefer to make this sauce the day before and let it sit in the fridge overnight to help the flavors come together.