Ingredients:

  • 3 lbs plum or Roma tomatoes, cored and chopped
  • 3 tbsp extra virgin olive oil
  • 1 small (110 g) yellow onion, finely diced
  • 4 cloves (20 g) garlic, minced
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • ½ cup fresh basil leaves, torn
  • 1 tsp granulated sugar
  • 1 tbsp unsalted butter

Instructions:

  1. Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat.
  2. Add 1 small finely diced yellow onion and sauté for 5–7 minutes until translucent and soft.
  3. Stir in 4 cloves minced garlic and cook for 60 seconds until fragrant but not browned.
  4. Add 3 lbs cored and chopped plum or Roma tomatoes, 1 tsp sea salt, and ½ tsp cracked black pepper.
  5. Increase the heat to medium-high for the first 5 minutes to bring the mixture to a bubble, then reduce to a simmer.
  6. Cook uncovered for 20–25 minutes until the liquid reduces by about a third and the tomatoes break down into a thick, jammy consistency.
  7. Stir in 1 tsp granulated sugar and 1 tbsp unsalted butter to create a glossy finish.
  8. Use an immersion blender directly in the pot to blend to your desired smoothness, pulsing a few times for rustic or blending fully for a sleek texture.
  9. Fold in ½ cup torn fresh basil leaves at the very last second to preserve their color and aroma.