Ingredients:

  • 2 lbs fresh ripe Roma tomatoes, blanched, peeled, and diced
  • 3 tbsp extra virgin olive oil
  • 1/2 cup water or vegetable broth
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 pinch granulated sugar
  • 1 cup fresh basil leaves, torn or chiffonade
  • 1 tbsp unsalted butter

Instructions:

  1. Heat the olive oil in a heavy bottomed pot over medium heat.
  2. Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and cook for 60 seconds until it smells fragrant but hasn't browned.
  4. Add the diced tomatoes, salt, and pepper. Stir well to combine.
  5. Pour in the water or vegetable broth.
  6. Reduce the heat to medium low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened into a rich consistency.
  7. Remove the pot from the heat.
  8. Stir in the cold butter and fresh basil leaves until the butter melts and the sauce looks glossy.
  9. Taste the sauce and add a pinch of granulated sugar if the tomatoes are still too tart.