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1. Using a 2- to 3-quart enameled or stainless-steel saucepan, heat the olive oil until a light haze forms over it.
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2. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned.
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3. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper.
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4. Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.
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5. Press the sauce through a fine sieve (or a food mill) into a bowl or pan. Taste for seasoning and serve hot.
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