Chop onion and garlic.
Heat olive oil in a fry pan.
Sauté onions for 2 minutes before adding the garlic.
Cook the onions and garlic for another minute.
Add whole tomatoes. Get everything boiling.
Once everything is heated through, use a wooden spoon to push open the whole tomatoes.
Turn heat down and simmer for 30 minutes with the lid off.
Add the salt and pepper.
Stack the basil leaves and make a chiffonade*.
Add the basil and simmer for another 15 minutes.
Spoon the entire mixture into a blender and blend until smooth. You can also use an emulsion blender.
If serving the sauce over pasta, cook it while the tomato pomodoro sauce is simmering for 30 minutes. After using the blender, the sauce is ready to serve.