|2||tablespoons unsalted butter|
|1/4||cup grated onion|
|1/4||teaspoon dried oregano|
|2||medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)|
|1||can (28 ounces) crushed tomatoes, Tuttorosso or Muir Glen|
|1/4||teaspoon red pepper flakes|
|1||tablespoons extra-virgin olive oil|
|2||tablespoons fresh basil leaves, coarsely chopped|
|table salt and ground black pepper to taste|
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat.
- Add the graded onion, oregano, 1/2 teaspoon salt, and red pepper flakes; cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in the tomatoes and sugar.
- Increase heat to high and bring the sauce to a simmer, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 10 minutes.
- Off heat stir in basil and olive oil; season to taste with salt and fresh ground black pepper.