Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 6 oz tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp unsalted butter

Instructions:

  1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Clear a small space in the center of the pot and add the tomato paste. Stir constantly for 3–5 minutes until the paste shifts from bright red to a deep mahogany rust color.
  4. Pour in the crushed tomatoes and stir well to incorporate the paste. Add the sugar, salt, and black pepper.
  5. Bring the mixture to a gentle bubble, then reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally.
  6. Remove from heat and stir in the fresh basil and unsalted butter for a glossy finish.