|Olive oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Ripe plum tomatoes/1 1/2 cups canned tomatoes, coarsely chopped, with their juice||1 1⁄2 Pound, cored, peeled and coarsely chopped|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Large shrimp||1 1⁄2 Pound, shelled and deveined|
|Chopped fresh basil||2 Tablespoon|
In a 3 -quart saucepan, heat 1 tablespoon of the oil over medium heat.
Add the onion and cook, stirring frequently, until tender, about 5 minutes.
Add the tomatoes and their juice, the salt, sugar, and pepper and bring to a boil.
Reduce the heat and simmer, uncovered, until the sauce is thick, about 15 minutes.
In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Saute the shrimp until just cooked through, about 3 minutes.
Return the sauce in the pan to a simmer.
Transfer the heated sauce to a bowl, add the shrimp, and toss to combine.
Sprinkle with the basil and serve.