Bring a large pot of water to a boil. Immerse the whole tomatoes, then remove from the heat and let stand for a minute or two. Remove the tomatoes. When they're cool enough to handle, slip the skins off. If you're feeling lazy, you can skip this step, especially if you'll be pureeing the sauce, but it's much nicer not to have all the skins in it.
Heat the oil in the same large pot. Add the onion and sauté over medium-low until translucent. Add the garlic and continue to sauté until the onion is golden and quite soft.
Meanwhile, coarsely chop the tomatoes. If you'd like, you can remove and discard some of the seeds. Add them to the pot along with the remaining ingredients and stir together.
Bring to a rapid simmer, then turn the heat to low and allow to simmer for 45 to 60 minutes, or until fragrant, thickened, and reduced.
Use an immersion blender to coarsely puree the sauce. Or, you can puree in batches in a food processor. Don't over-process; this is nice with some texture.
Serve hot over cooked pasta, or as a sauce for pizza; or any other recipe that calls for marinara sauce. Garnish whatever you're serving with fresh basil leaves as desired.
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This sounds great and is pretty easy to make. I like the idea of making more and putting it in jars. How long will it keep.
Linda, it depends on how you plan to keep it. If you actually vacuum-can the sauce it can last for months or years. In the fridge, I wouldn't keep it for more than a week. If you freeze it in tightly sealed containers it can last for a few months. Enjoy!