Ingredients:

  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz high-quality crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly cracked
  • 0.75 cup heavy cream
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Add the diced yellow onion and a pinch of salt. Sauté for 5 minutes until the onions are translucent and fragrant, but not browned.
  2. Stir in the minced garlic and dried oregano. Cook for approximately 60 seconds until the herb oils are released and the mixture is fragrant.
  3. Pour in the crushed tomatoes and the vegetable broth. Stir in the granulated sugar, kosher salt, and black pepper. Increase heat to medium-high to reach a gentle boil.
  4. Immediately reduce heat to low. Cover the pot and let it simmer for 15 minutes to allow the flavors to marry.
  5. Remove from heat. Stir in the heavy cream and fresh basil.