Ingredients:

  • 3 lbs fresh Roma tomatoes, cored and diced
  • 1 tbsp tomato paste
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, finely diced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp unsalted butter
  • 1 pinch granulated sugar

Instructions:

  1. Heat the olive oil in a 12-inch wide skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and beginning to turn golden.
  2. Stir in the sliced garlic and cook for exactly 60 seconds until fragrant but not browned.
  3. Increase heat to medium-high and stir in the tomato paste, cooking for 2 minutes until it turns a deep rust color.
  4. Add the diced fresh tomatoes and salt. Simmer uncovered, stirring occasionally and lightly crushing large tomato chunks with a spoon. Cook for 15-20 minutes until the sauce has thickened and the liquid has reduced by about one-third.
  5. Reduce heat to low. Stir in the butter and cracked black pepper until the sauce takes on a glossy sheen.
  6. Remove from heat and fold in the torn basil leaves. Taste and add a pinch of sugar only if the sauce tastes too sharp.