Boil tomatoes in a big pot of water for 1 minute, or until the skin around the tomatoes start to rip.

Drain the tomatoes and then shock them in cold water. Peel the skins off of them and put in a blender. Puree until desired texture.

Saute chopped onion until translucent over medium heat with olive oil. Reduce heat to low and add chopped garlic. Cook until soft but be sure not to brown or burn the garlic.

Add pureed tomato, salt, pepper, and basil to onions and garlic. Taste and adjust salt as needed.

Cook on low heat for 1 to 2 hours.