1. Cut the tomatoes in half crosswise and squeeze out the seeds.
2. Chop the tomatoes into small pieces and set aside.
3. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 4 minutes.
4. Add the garlic and cook for another minute.
5. Add the tomatoes, basil and salt and pepper to taste.
6. Cook, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency.

Makes enough sauce for one pound of pasta.

Note: some people peel the tomatoes first (immerse them for 20 seconds in boiling water, rinse and peel with a sharp paring knife starting from the stem end). I don’t bother for chunky tomato sauce.