I always make a nice fresh basil sauce with San Manzano tomatoes. Start with a sofrito of onions, celery and carrots simmered in EVOO, add the blended tomatoes which are now sauced, 2 Tbps kosher salt and black pepper to taste,, then simmer for 2 bours. Uncover, and simmer for 45 minutes more to thicken. Take off heat and add the fresh basil by hand tearing it and stirring into the cooling sauce. Buon provecho…..