Bring a pot of water to a boil. Using a sharp knife, score a shallow "X" on the bottom of each tomato. Prepare a bowl of ice water. Carefully place the tomatoes in the boiling water for about 30 seconds to 1 minute or until you see the skin starting to loosen.Using a slotted spoon, transfer the tomatoes to the bowl of ice water to cool quickly. Once the tomatoes are cool enough to handle, peel off the skin starting from the scored "X." The skin should easily come off.

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Cut the tomatoes into small chunks or add whole peeled tomatoes into the saucepan, breaking them up with a spoon or spatula. Let the mixture come to a gentle simmer. Reduce the heat to low, add basil and let the sauce simmer uncovered for about 10-15 minutes, stirring occasionally. This slow cooking process allows the flavors to meld together and the sauce to thicken. The longer you simmer the tomatoes, the more their juices will be released, resulting in a richer and more flavorful sauce.

Season with salt and pepper to taste once the sauce has thickened to your desired consistency. Turn off the heat and let it cool a bit. Use an immersion blender or regular blender to blend the Italian style sauce until smooth.

Serve the traditional Italian Sugo di Pomodoro over homemade potato gnocchi. or use it as a topping for homemade pizza. Enjoy!