In a large heavy-bottomed pot or saucepan:
Heat 2 tbsp olive oil over medium heat.
Add chopped onion. Cook for 7–10 minutes, stirring frequently, until soft and golden.
Add garlic and red pepper flakes (if using). Sauté for another 1–2 minutes until fragrant.
Don’t rush this. Your sauce’s base flavor is built here.
Step 3: Add Tomato Paste and Toast It
Stir in the tomato paste and cook for 2–3 minutes, letting it darken slightly. This enhances its flavor dramatically.
Step 4: Add the Tomatoes
Add your chopped, overripe tomatoes (and their juice) to the pot.
Stir to combine with the onion-garlic-tomato paste mixture.
Add salt, pepper, sugar, oregano, and dried basil.
Bring the mixture to a gentle boil, then lower heat to a slow simmer.
Step 5: Simmer for 30–60 Minutes
Stir occasionally and break up any large tomato pieces with a spoon.
Sauce will gradually reduce and thicken.
If using Parmesan rind or bay leaf, add now.
After 30 minutes, taste and adjust salt/sugar/acidity.
Add balsamic vinegar and butter (if using) in the last 5 minutes.
💡 Want a smoother sauce? Use an immersion blender directly in the pot, or let cool and pulse in a blender.
Step 6: Serve or Store
