A jar of passata di pomodoro is simply San Marzano tomatoes that have been strained of all of their seeds and pureed. It is very common to find in markets in Italy and now available in the USA and Canada. You should find it in the tomato sauce section. You probably know that I do not recommend using extra-virgin olive oil for frying your garlic and onions. If you get the heat too high, it ruins the olive oil. I recommend drizzling your best extra-virgin olive oil over finished pasta dishes and of course, salads.
1 T (15 ml) extra-light olive oil or grape seed oil
Garnish with basil and sprinkle with grated Parmigiano-Reggiano cheese.