Blanch the tomatoes: Bring a large pot of salted water to a boil. Add the chopped tomatoes and blanch for 1-2 minutes, or until the skin starts to peel off. Remove the tomatoes and let them cool slightly.

Peel the tomatoes: Once cooled, peel off the skin and discard.

Sauté the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.

Add the tomatoes: Add the peeled tomatoes to the pot and crush them with a potato masher or your hands.

Simmer and season: Bring the sauce to a simmer and cook for 20-30 minutes, or until thickened. Stir in the chopped basil, dried oregano, dried basil, salt, and pepper.

Taste and adjust: Taste the sauce and adjust the seasonings as needed.

Serve: Serve the sauce over pasta, or use it as a base for pizza, lasagna, or meatballs.