In a large wide dutch oven or saute pan begin heating 1/2c olive oil to fill the bottom of the pan. The amount of oil may vary depending on the width and depth of your pan. You want an excess amount of oil for shallowing frying the onions and garlic.

Start by removing both ends of the onion, and splitting in half. Remove and discard the outer peels. Turn each half on its flat side and make 3-4 slices, lengthwise, into the onion. You should now have thick (think onion ring), cut half moons.

Into the now hot oil (over medium high heat) add the onions and garlic and continue to stir. They should sizzle and bubble. Brown around the edges and turn soft and translucent in the center. This should only take about 5-8 minutes.

When the onions and garlic are golden brown around the edges, drain from the oil and lower the heat to low.

Add the dried herbs, and swirl in the oil to bloom and infuse the flavor.

Carefully add the tomatoes and season with salt and sugar to taste.

Bring the pot to a gentle simmer and cook for 20-30 minutes, stirring occasionally. The oil will separate, that is ok!

After 30 minutes, turn off the heat and stir in the torn basil leaves. Taste for seasoning, and use as needed.