Classic Italian Tomato Sauce

1/4 cup extra virgin olive oil
2 garlic cloves, chopped fine
1/4 tablespoon dried oregano
2, 28oz italian whole peeled tomatoes, broken into pieces
1/4 cup chopped basil
1/2 med onion chopped (3/4 cup)
salt and freshly ground black pepper

Heat olive oil into a 6 quart sauce pan over medium heat. Add onion and garlic. Cook until translucent (about 5 minutes). Add the tomatoes, about half the fresh basil, the dried oregano. Bring to a boil then reduce heat to simmering. Season lightly with salt and pepper. Simmer until the sauce is thickened (about 40 minutes). Stir in the remaining fresh basil and adjust seasoning if necessary. Sauce may be prepared in advance. Refrigerate until needed. Makes enough for 1 pound of pasta.