Begin by heating a heavy-bottomed pot over medium-low flame. Add 4 tablespoons of extra virgin olive oil and half a diced yellow onion, along with a pinch of sea salt. Sauté for about 10 minutes until the onion becomes translucent, stirring occasionally to ensure an even cook and prevent sticking.

Once the onions are softened, stir in 8 minced garlic cloves. Cook for approximately 30 seconds, allowing the garlic to release its fragrant aroma while taking care not to let it brown.

Crush 2 cans of San Marzano tomatoes by hand before adding them to the pot. Stir the crushed tomatoes into the onion and garlic mix.

Add 1 bay leaf and 4 sprigs of fresh basil into the pot. Bring the mixture to a gentle simmer by reducing the heat slightly, then partially cover the pot. Allow the sauce to cook for approximately 1 hour, stirring occasionally.

As your sauce simmers, keep an eye on it and stir periodically. Check the consistency after about an hour, and continue simmering until you reach your desired thickness.

Once your marinara sauce has reduced to a lovely, thick texture, discard the bay leaf and basil sprigs. Taste your sauce and adjust the seasoning with a pinch of sea salt if needed. For that finishing touch, drizzle a touch of cold-pressed olive oil over your sauce and stir in fresh basil leaves before serving.