I've got a batch (4X 28oz. cans) of marinara sauce on the stove and I've got some nice basil growing on my patio. I've always added the fresh basil to the sauce when I turn the flame off but only because that's what I've read to do. Anyone have a different opinion, maybe add some in the beginning or midway through the cooking process? This sauce will be cooled, refrigerated, then used when needed.