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Make the tomato sauce by first removing the skin from the tomatoes. Core the tomatoes and discard the core. Then make an x mark through the skin of the tomatoes with a sharp knife, this will help the skin lift.
Peel the skin off of the tomatoes and discard.
Dice the tomatoes and set aside.
Cook the tomato sauce. In a pot over medium heat add olive oil. Add the onion and saute until translucent, seasoning with salt and pepper as you go. Once cooked through, add the minced garlic and stir for another 2 minutes.
Stir in the tomatoes and add the basil. Season with salt and pepper and bring that up to a low bubble. Simmer on low with a lid on for 1 hour, stirring occasionally.
Turn off the heat and blend the sauce with an immersion blender.
Taste for seasoning and adjust as needed.
Serve or store in the refrigerator for up to 5 days, or freeze.