Add peeled tomatoes to a blender to puree. Skip this step if you bought pureed tomatoes.
In a large saucepan or dutch oven, add finely chopped onion. Saute until soft for 2-5 minutes, then add garlic and chopped fresh basil.
Saute until it smells delicious for about another minute.
Then add pureed tomatoes, sea salt, fresh ground black pepper, and one bay leaf.
Bring to a simmer, and let sit simmering for 30 minutes, with the lid covering most of the top, leave lid a little to the side to let the steam escape.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/03/marinara-sauce.html