Ingredients:

  • 3 lbs Roma or San Marzano tomatoes, diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, finely minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp unsalted butter
  • 1/2 tsp black pepper, freshly cracked

Instructions:

  1. Heat the olive oil over medium heat. Add the minced onion and cook until translucent, about 5 minutes.
  2. Stir in the sliced garlic and red pepper flakes, cooking for 60 seconds until the garlic is fragrant and pale gold.
  3. Add the diced tomatoes and sea salt. Increase heat to medium-high until the sauce reaches a gentle boil, then immediately reduce to a simmer.
  4. Cook uncovered for 30–40 minutes until the liquid has reduced by nearly half and the sauce has thickened.
  5. Remove the pan from the heat. Stir in the unsalted butter and torn basil leaves until emulsified and glossy.
  6. Season with freshly cracked black pepper.