Finely chop the onion and garlic. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it's translucent and fragrant, about 3 to 5 minutes. The key is to keep the heat low enough to soften them without browning. This will ensure a sweet base for the sauce.
Once the onion is softened, stir in the chopped garlic and the stems from the basil. The garlic will infuse the oil with flavor and should be cooked just until fragrant, about 1 minute. Be careful not to let it burn, as this can impart a bitter taste.
After a minute, add the pure cane sugar to the pan. Mix it in and let it cook for a few minutes longer. This will help to caramelize the base, creating a lovely golden color. Keep an eye on it; you want it to turn golden but not brown.
Now it’s time to add the star of the show: the whole peeled tomatoes. Pour them into the pan, being careful not to break the seeds, as this releases acidity. Stir them gently into the mix. This will create a rich and flavorful sauce base that will develop as it cooks.
Next, add the salt and freshly torn basil leaves to the sauce. Cover the pan with a lid, allowing it to simmer on low heat for at least 40 minutes. You’ll want to stir occasionally, checking the consistency. It should thicken beautifully and bubble gently.
After about 40 minutes, remove the lid and increase the heat to high for the final 5 minutes. This will help to deepen the flavor and thicken the sauce further. It’s okay if some of the sauce sticks to the bottom; this enhances the umami flavor.
Turn off the heat and let your Marinara Sauce cool slightly. Stir in another tablespoon of extra virgin olive oil just before serving, which adds a lovely richness. Taste it and adjust the seasoning if necessary. You’ll be amazed at the depth of flavor!
