Virginia Is For Hunter-Gatherers’ Spicy Tomato Basil Sauce

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2 tablespoons olive oil

1 ¼ cups white onion, chopped

3 cloves garlic, finely minced

2 (28-ounce) cans diced tomatoes in water

⅛ teaspoon celery salt

½ teaspoon dried oregano

1 dried bay leaf

1 teaspoon coconut aminos

¼ teaspoon red pepper flakes (optional)

2 pinches freshly ground black pepper

2 tablespoons fresh basil cut in chiffonade, divided

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