basil in canned tomato sauce?
I scored a box of San Marzano tomatoes at the farmers' market today and bought a big bunch of basil to go in the sauce I plan to make. However, none of the tomato sauce recipes I've found contain basil, which makes me wonder if there's a reason not to add it. I know basil turns black if you bake it on pizza, but I can't imagine a problem with chopped basil in sauce. Is there a reason any of you knows why I cannot add basil to my sauce?