Update: I used this recipe and it is better than my old one but still seems to be lacking something. Maybe I didn’t put enough salt in since they leave it up to the cook, but I also don’t want it to be super salty. Or maybe I do, I dunno

On the plus side I doubled the recipe and it made enough sauce for 6 large pizzas! So I froze 2/3 of it and won’t have to make sauce for another 3 weeks.

I’m bored at work so here’s the recipe in text (slightly reformatted):

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) unsalted butter
• 2 medium cloves garlic, grated (about 2 teaspoons)
• 1 teaspoon dried oregano
• Pinch red pepper flakes
• Kosher salt to taste
• 1 medium yellow onion, peeled and split in half
• 2 (6-inch) sprigs fresh basil with leaves attached
• 1 teaspoon sugar

Directions

Step 1

• Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

Step 2

• Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

Step 3

• Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour.

Step 4

• Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Thanks! It’s a lot different than what I’ve tried. I’ll give it a shot!