2 yellow onions, peeled and diced1 Tbsp (15 mL) extra-virgin olive oil4 cups (1 L) tomatoes, choppedSea salt and fresh pepper to taste1 cup (250 mL) basil leaves
In large saucepan over medium heat saute onions in olive oil until softened. Add chopped tomatoes; season with a pinch of salt and pepper. Bring to boil then reduce to a simmer; cook until thickened. Add basil leaves; adjust seasoning to taste, then cool. Refrigerate or freeze as desired.
Makes about 2 cups (500 mL).
source: "Glorious Tomatoes", alive #322, August 2009