Tomato Sauce, Quicker

This is a new variation of my home made fresh tomato sauce. It doesn't make as many dirty dishes and is a wee bit faster. The recipe is from ATK. It makes a cup of sauce, enough for one pound of pasta.

Ingredients

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 sugar
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

Preparation

1. Melt the butter in a large heavy-bottomed saucepan over medium-high heat.
2. 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.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Stir in the tomatoes and sugar.
5. 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.
6. Off heat stir in basil and olive oil; season to taste with salt and fresh ground black pepper.