Dice onions into tiny, evenly sized chunks.
In a large pot, melt butter over medium heat. Once butter is melted, add onions. Simmer for about 5 minutes or until golden brown, stirring frequently to prevent burning.
Add in minced garlic, simmer for 3 minutes or until garlic is browned.
Mix in sugar, basil, oregano, and chili flakes. Stir well.
Mix in the can of crushed tomatoes, mix, then reduce heat. Cover pit and let simmer for about 30 minutes. I find the longer it sits, the better it tastes.
Store in an airtight container in the fridge for 4 days or freeze leftovers for a month.
Feel free to use more chili flakes if you like a spicier tomato sauce! Tweak the seasonings to suit your taste by testing it along the way!
I find this tomato sauce tastes better and more flavorful the next day. It has a chance for the flavors to really mingle! Store in the fridge for about 4 days or freeze leftovers.
Use this tomato sauce for: