Ingredients:

  • 5 lbs fresh garden tomatoes (Roma, San Marzano, or Beefsteak), roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion (approx. 250g), finely diced
  • 6 cloves fresh garlic, minced
  • 1.5 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon granulated sugar
  • 1 cup fresh basil leaves, torn
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon unsalted butter

Instructions:

  1. Wash tomatoes, remove stems, and roughly chop into 1-inch chunks, retaining skins and seeds.
  2. In a large Dutch oven, heat olive oil over medium heat. Sauté diced onions for 5-7 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 60 seconds.
  3. Add chopped tomatoes and their juices to the pot. Stir in salt, pepper, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  4. Uncover the pot and use an immersion blender to blend the sauce directly in the pot until it reaches your desired consistency.
  5. Continue to simmer uncovered for 45–60 minutes, stirring occasionally, until the sauce reduces and thickens.
  6. During the last 5 minutes of cooking, stir in fresh basil, oregano, and butter.
  7. Taste and adjust seasoning with additional salt or balsamic vinegar if desired before serving.