• Heat 1 Cup Olive Oil in a large frying pan using medium heat (Can also use a medium or large sauce pan)
• When oil is hot (flicking a drop of water on it sizzles), carefully add the 1 Pint Cherry Tomatoes to the oil. Stir every 2-3 minutes.
• When about half the tomatoes have burst, releasing their juices, add the 1/2 Whole Yellow Onion (finely chopped), 1 tsp Dried chopped Basil, and 1 tsp Sugar. Stir. Continue to stir every 2-3 minutes or as needed until most of the tomatoes have burst and released their juices and the onion is cooked through.
• After about 5-10 minutes, the sauce should be done. The majority of the tomatoes will have burst, releasing their juices and making a red pasta sauce.

OPTIONS

• Add pasta, cooked to "al dente" to the sauce and continue to cook for an additional 2-3 minutes to finish cooking the pasta. If needed, stir in some (1/4-1/2 cup) of the pasta water to the sauce which will thin it out slightly, and add some creaminess to the sauce due to the starch from the pasta.
• Add additional herbs, about 1/4-1/2 tsp at a time like oregano, rosemary, thyme, or red pepper flakes.
• Adding a fresh parmesan rind when you add the onion will add additional flavor depth.
• Try cutting the onions differently if you want the sauce more chunky or adding additional chopped vegetables like peppers (red/yellow/orange/green), roasted peppers, red chili flakes, squash, zucchini, etc.
• You can also use any type of tomato if you don’t have or have enough grape tomatoes. Simply cut the tomatoes into chunks and use them for the sauce. Combine different tomatoes and see how you like their flavor profile.