- 2 tablespoons unsalted butter
- 1/4 grated onion from 1 medium onion
- 1/4 teaspoon dried oregano
- table salt
- 2 medium garlic cloves, minced or pressed through garlic press
- 4 cups fresh diced tomatoes tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra virgin olive oil
Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minute. Off hear, stir in basil and oil; season with salt and pepper.