A slow-simmered marinara with sweet tomatoes, fresh basil, garlic, and a silky butter finish.
11 steps, about 52 minutes start to finish.
Heat a generous amount of olive oil in a large saucepan over medium heat.
Add diced onion and cook until softened, about 5 minutes.
Add fresh tomatoes (quartered Roma tomatoes) and fresh herbs (thyme, oregano, basil). Cook for a few minutes.
Pour in crushed canned tomatoes with all their liquid.
Stir in tomato paste and dried Italian herbs.
Season with salt and pepper.
Add sliced garlic partway through cooking (not at the start, to avoid burning).
Simmer over medium-low heat for at least 30 minutes, up to an hour, stirring occasionally.
Stir in sugar and butter at the end; mix until incorporated.
Taste and adjust seasoning.
Use immediately or refrigerate/freeze.
“Add the sliced garlic partway through, not at the start, so it doesn't scorch over that long simmer. The pat of butter stirred in at the end softens the acidity and gives it a silky finish.”
