Italian classic marinara sauce made easy

Italian classic made easy. Marinara sauce from scratch in just 15 minutes (plus cooking time).
Check out the upcoming episodes. I'm going to use this sauce to make a Sauce Bolognese and then a nice batch of Lasagna.
Ingredients:
1 large can of whole tomatoes blended (Roma or San Marzano preferred, but any will work)
1/2 bunch of basil chopped and hold 1/3rd to add before serving (or less, see method)
1/2 onion (any color ok, red or yellow is best)
2 Tbs olive oil
2-3 cloves of garlic (more or less to taste)
Salt and Pepper to taste
Wine to deglaze if you want, not traditional but yummy.
Method:
Finely chop the onion, garlic and Basil. If you don't want to use a lot of basil, use a few sprigs, chop them finely and add at the end a minute before serving. I use half a bunch of basil, use 2/3rds in the beginning to get a base and add the last third a minute before serving for the extra fresh basil kick.
Bring a pot to medium high heat, add the olive oil and the onions, garlic and basil (if using). Add a pinch of salt.
Sweat for about 5 minutes.
Do not brown and watch the garlic! If running too hot reduce heat.
Add the blended tomatoes. Add another pinch of salt.
Put on a low simmer for at least 30 minutes with a lid on. Better an hour. If too watery after that time, simmer for another 15 minutes without lid.
Sample, season to taste with salt and pepper.
Tip:
The sauce should be nice and thick at this point. To make it extra decadent, turn off the heat once cooked and stir in a tablespoon of cold butter.
Chapters:
0:00 Marinara Sauce
0:23 Ingredients
1:11 Tomato Puree
1:32 Cooking Process
3:01 Seasoning
3:27 Simmer
4:05 Almost there
4:39 Endscreen

[@Batvolle]

Looks great, piece of advice though:
Sweat the onions first, then add the garlic right before you are ready to put the liquid (tomatoes) this will ensure that you dont burn the garlic and so you capture the sulfur component of the garlic into the sauce.
And do not put a lid on, you want the liquid to evaporate, because all the acidity is in the water of the tomatoes, so ur sauce will be much sweeter if you dont put a lid ;)