Bring a large pot of water to a boil. Score the bottom of each tomato with an 'X' and blanch them in boiling water for about thirty seconds. Remove and place in an ice bath. Once cooled, peel off the skins and roughly chop into three to four parts.

Heat olive oil in a large skillet or saucepan over medium heat.

Add the chopped onion and sauté until translucent, about five to seven minutes. Then, add the minced garlic and cook for an additional one to two minutes until fragrant.

Add the chopped fresh or canned tomatoes to the skillet. Cook for about ten to fifteen minutes until the tomatoes break down and release their juices.

Season the sauce with salt, pepper, and sprinkle in the sugar to balance acidity.

Reduce the heat to low and simmer for about twenty minutes, stirring occasionally.

Blend the sauce with an immersion blender until smooth.

Stir in the chopped basil leaves and cook for another few minutes.

Toss the Pomodoro sauce with your favorite pasta or use as a base for other dishes.