Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 28 oz (794g) canned crushed tomatoes
  • 2 cups (480ml) vegetable broth
  • 1 bay leaf
  • 1 tbsp (12g) sugar
  • ½ cup (120ml) heavy cream
  • ¼ cup (10g) fresh basil leaves, torn

Instructions:

  1. Melt the butter in your pot over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
  2. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until the fragrance is released and the garlic is golden.
  3. Pour in the crushed tomatoes and broth. Stir in the sugar, salt, pepper, and add the bay leaf.
  4. Bring the mixture to a gentle bubble, then reduce heat to low. Simmer uncovered for 20 minutes to allow the flavors to meld and the liquid to reduce slightly.
  5. Remove the bay leaf. Use an immersion blender directly in the pot—or transfer to a standard blender in batches—and process until completely smooth.
  6. Stir in the heavy cream and fresh basil. Heat through for one final minute, but do not let it boil once the cream is added.