2 tablespoons olive oil
1/2 cup finely chopped onions
2 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
3 tablespoons tomato paste
1 tablespoon finely cut fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
To make about 1-1/2 cups
Using a 2- to 3-quart enameled or stainless-stell saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.
Press the sauce through a fine sieve (or a food mill) into a bowl or pan. Taste for seasoning and serve hot. (I serve directly from the saucepan!)