One 28-ounce can Italian whole peeled plum tomatoes in puree with basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small onion, chopped
One 6-ounce can tomato paste
Place tomatoes, salt and pepper in blender; blend on LOW until tomatoes are finely chopped.
Heat oil in large saucepan over medium heat until hot. Add onion; sauté 3-4 minutes or until tender. Add tomato mixture; bring to a boil. Reduce heat; simmer 10 minutes.
Place 1 cup water and tomato paste in blender; blend on LOW until smooth. Stir into tomato mixture; return to a boil. Reduce heat; simmer 30-45 minutes, stirring occasionally and adding up to 1 cup additional water if sauce becomes too thick.
Serve over hot pasta, tossed with meatballs, or use for dipping breaded vegetables.
For spicier sauce, add crushed red peppers in place of freshly ground pepper.