Heat olive oil in large pot on medium low flame.

Add the diced onion with a pinch of salt. Cook until translucent, make sure they don't burn!

Stir in the garlic and stir for about 30 seconds.

Add the tomatoes, green pepper and basil to the pot.

Bring everything to a gentle simmer.

Partially cover with a lid and cook down until reduced, approx an hour or so. Be sure to stir a few times.

For a less chunky sauce, add everything to a food processor and blend until smooth. We did this, my house does not like chunky tomatoes.

Transfer back to the pot, add in chicken stock and Italian seasoning.

Allow sauce to simmer until deserved thickness.

Season with salt as needed.

Serve with over favorite pasta with fresh basil or transfer to jars and refrigerate up to one week.

Enjoy!