Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz / 794g) crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1 tbsp unsalted butter, chilled

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté for 5–7 minutes until translucent and just starting to turn golden. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  2. Push the aromatics to the side and add the tomato paste to the center of the pot. Fry the paste for 2–3 minutes, stirring constantly, until it shifts from bright red to a deep, rusty mahogany color.
  3. Pour in the crushed tomatoes, sugar, oregano, salt, and pepper. Stir well to incorporate the caramelized paste. Lower the heat to a gentle simmer and cook uncovered for 30 minutes until thickened.
  4. Remove the pot from the heat. Stir in the torn fresh basil and the chilled butter, stirring vigorously until the butter melts and the sauce is emulsified and glossy.