The Best Fresh Tomato Sauce

10 pounds (4.5kg) ripe plum tomatoes, preferably mixed varieties (such as Romas, Amish Pastes, and San Marzanos), cut into large chunks, plus 15 pounds (6.8kg) ripe mixed tomatoes, mostly plums with a small portion of other tomatoes (such as beefsteaks), cut into large chunks

3 tablespoons (45ml) extra-virgin olive oil, plus more for greasing

1 large yellow onion, minced (see note)

3 medium cloves garlic, minced (see note)

2 large sprigs fresh basil

1 small tomato plant cutting with about 5 leaves (optional)

Kosher salt

Directions at seriouseats.com

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