Heat the olive oil in a large saucepan, then add the onion and garlic. Cook at medium heat until the onions are translucent. Keep stirring to prevent the garlic from burning.
Add in chopped vegetables along with the canned tomatoes and salt. Simmer on low for 1 hour. If the liquid reduces too much, add a little water.
Taste and season with more salt if needed and black pepper.
Add a handful of torn basil, drizzle with a little extra virgin olive oil, mix and serve.