In a large heavy-bottomed pot, like a Dutch oven, sautee your olive oil, garlic, and onions over medium heat.
Once your onions are translucent, add in your 28 oz can of San Marzano tomatoes.
Let the tomatoes cook down for about 10 minutes, add in your basil, then take your immersion blender and blend until smooth.
Let it simmer on low heat for 30 minutes.
While your sauce is simmering, bring a large pot of salted water to boil over medium-high heat.
Cook your tortellini pasta for 4 minutes and then strain them, but save ¼ cups of the pasta water.
In your large pot, add the cooked tortellini back in and add about 1 ½ cups of Pomodoro sauce and a splash of pasta water.
Mix well and transfer to a serving dish.
Top with burrata, parmesan cheese, and fresh basil.