First, prepare the tomatoes by removing the seeds, extra skin, and hard bits. I dump the tomatoes into a bowl, clean them up, and put them back into the can.
To remove the seeds, cut the tomatoes in half and then scape them out. It also helps to dip the tomato flesh into the juice and wash them off.
Once all the tomatoes are cleaned up, use a strainer to put all the juice back in to the can.
Give the tomatoes a few quick blasts with an immersion blender. Purée the tomatoes until the largest chunks are no bigger than 1/16 inches.
That looks about right!
Next, prepare the garlic and spice mixture. Grate the two cloves of garlic with a microplane. Then add in the oregano, red pepper flakes, and a big pinch of kosher salt.
Put the sugar in a separate bowl.
Peel the onion and cut it in half. Also get your basil ready.
Add the butter and olive oil into a sauce pan and heat over medium low heat until the butter is melted.
Add the garlic and spice mixture to the saucepan. Let this cook for around three minutes, until fragrant but not browned.
This looks ready and smells amazing!
Finally, add the tomatoes, sugar, onion halves and basil.
Bring the sauce to a simmer, then reduce the heat to low so the bubbles are just breaking the surface. Cook until reduced by half, stirring frequently, for about an hour.
After a half hour - looking good and smelling great!
After an hour. This looks done! Pull out the onions and basil and your sauce is ready to be used.