Tomato, garlic, and fresh basil pasta sauce

So I originally made this over the summer when I decided that I needed a tomato sauce but I refused to get store bought anymore. Too much salt and sugar in those! But I also knew that I needed to run this buy some Italians and get their approval before I posted anything about it.

So normally with cooking something that I've never done before I start with researching various recipes for it. I find what's similar and what I don't want to use that is in some and not others, and then I figure out what I want to do, Which was originally my plan for making tomato sauce. I did not do this. My brother's girlfriend mentioned that she made her own pasta sauce (as far as I'm aware she's not Italian), I asked her if she used a recipe or just winged it. She just winged it and told me the basic things she did. What she used. And I being someone that basically learned everything I know about making pasta sauce from the Italians on Food Network, I had a basic idea of how she did what she did.

I've done this a few times a little different way each time. I have done 3 large batches and 1 small batch because I needed it for my stuffed peppers.

I grab a large pot and drizzle the bottom with olive oil. almost enough to coat the bottom.
I turn the burner on low.
dice up about 3/4 or 1/2 of a red onion. (red onion is key for flavor).
I use a zester to grate in my garlic. about 3-4 cloves. or 3 tablespoons of preminced garlic (cheating can be amazing sometimes).
Stir that up.
I throw in a small can of tomato paste. Find the one with the lowest amount of sodium.
Start chopping up you fresh tomatoes. I use slicing tomotoes because they hold up better under the knife. Throw those in. I use about 10.
Throw in 2-3 tablespoons of salt. Salt to taste.
Throw in a small can of tomato sauce.
A few tablespoons of thyme and oregano.
A handful of ripped up fresh basil.
Let it simmer and stir it. put a lid on.
Wait for the tomatoes to break down.
This will take a few hours.

Taste it every so often to make sure the flavors you want are developing, if not, add a little more or add a pinch more salt. You are in control and can make it how you like. If you have leftovers and mason jars,  jar my sauce, you can too. Put in refrigerator. Still figuring out how many weeks it lasts.