Start by heating the extra-virgin olive oil and butter in a medium saucepan over medium heat. Once melted, add the finely chopped onion. Cook until softened, approximately 4-5 minutes. Next, add the minced garlic and sauté for another minute or until fragrant. Keep an eye on it—garlic can go from aromatic to burnt in a heartbeat!

Pour in the canned whole peeled tomatoes along with their juice into the pan. Using a wooden spoon, break the tomatoes apart as they cook. After that, mix in the tomato paste, creating a thick, rich consistency. Don’t worry about the mess; it will become magic as it simmers!

Now, introduce the dried oregano, crushed red pepper flakes, kosher salt, black pepper, and balsamic vinegar. Each spice plays an important role, melding together to make the sauce more complex. Stir it all together, and you will see the ingredients come together beautifully.

Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook for about 20 minutes. This is where the flavors truly deepen. Stir occasionally to prevent it from sticking to the bottom of the pan.

As you near the end of cooking, add the freshly chopped basil and granulated sugar to balance the acidity. Give it a good stir, and let it simmer for a few more minutes. Taste and adjust seasoning if needed. Your sauce is ready!