1. Prepare the fresh tomatoes, if using.
Use a sharp knife to score a small cross into the base of each tomato. Bring a large pot of water to a rolling boil. Add the tomatoes, a few at a time, and blanch for 30–60 seconds, or until the skins start to loosen.

2. Cool and peel the tomatoes.
Use a slotted spoon to transfer the tomatoes to a bowl of ice water. Once cool enough to handle, peel off the skins and discard them. Cut the tomatoes into quarters, remove the core and seeds, then roughly chop the tomato flesh.

Chef’s Tip: If your tomatoes are very juicy, you can strain the seeds and use the tomato juice in the sauce.

3. Prepare the canned tomatoes, if using.
Add the canned tomatoes and their juice to a blender or food processor. Blitz briefly until roughly broken down.

Chef’s Tip: You want some texture here, so don’t over-blend unless you prefer a very smooth sauce. 

4. Sauté the aromatics.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, and oregano. Cook for 5–7 minutes, stirring often, until the onions are soft and fragrant but not browned.

5. Add the wine and tomato paste.
Add the white wine and simmer for 5–7 minutes, or until reduced by about half.

Stir in the tomato paste and cook for 2–3 minutes, stirring often. This helps deepen the tomato flavor.

6. Add the tomatoes.
Add the chopped fresh tomatoes or blitzed canned tomatoes. Stir in the sugar, if using, and season with salt and black pepper.

7. Simmer the sauce.
Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer uncovered for about 1 hour, stirring occasionally, until thickened and reduced to your liking. If the sauce gets too thick, add a splash of water, reserved tomato juice, or pasta water.

Chef’s Tip: Keep the sauce at a slow simmer rather than a hard boil. This helps the flavor develop and prevents the sauce from catching on the bottom of the pot. 

8. Blend, if desired.
For a smoother sauce, blend with an immersion blender directly in the pot. You can also blend the sauce in batches in a standard blender, but take care when blending hot liquids.

9. Finish the sauce.
Stir in the optional butter. Taste and adjust the seasoning. Turn off the heat and stir through the fresh basil.

10. Serve and Enjoy!
Serve with pasta, lasagna, meatballs, pizza, garlic bread, focaccia, polenta, chicken, fish, or vegetables.