Ingredients
3tbspbutter,or extra virgin olive oil
2tspred pepper flakes,crushed, or more/less to taste
1small yellow,or red onion, finely diced
6large cloves garlic,minced or pressed
28ozwhole tomatoes,(2 cans), preferably San Marzano
½cupfresh basil leaves,(1 packed), torn or roughly-chopped
1tspsea salt
½tspblack pepper,freshly-cracked
Preparation
Heat butter or olive oil in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally.
Add onions and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer.
Then let the sauce continue to cook uncovered for about 25 to 30 minutes, stirring occasionally, until it has thickened and reached your desired consistency.
Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.
