No need to slow-cook this one. Use the best tomatoes you can find.
6 good-sized, fresh, ripe tomatoes, quartered
1/2 cup extra virgin olive oil
1/2 small onion, peeled & diced
1 tsp. minced garlic
Sprinkling of kosher salt
Fresh basil leaves
In a food processor, puree and strain the tomatoes. In a large, deep skillet or medium-sized saucepan, heat the oil over medium-high heat. Add the onion and cook 5 minutes. Add the garlic, cook 1 minute more. Add the tomatoes, salt and pepper and bring to a boil. Reduce heat to medium and cook tomatoes for 15 minutes – until they don’t taste raw anymore. Toss in some trimmed, fresh basil leaves just before serving.