Score a small X on the bottom of each tomato and blanch in boiling water for 20–30 seconds, then transfer to ice water. Peel, remove cores, and roughly chop. You should have about 1.25 lbs chopped tomatoes.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; sweat until translucent, about 5–7 minutes, stirring occasionally so it doesn't brown.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to let it brown.

Stir in the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize slightly and deepen flavor.

Add the chopped tomatoes, stock, sugar, 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

Using an immersion blender, puree the sauce to your desired texture directly in the pot. Alternatively, cool slightly and carefully transfer to a blender and process until smooth, then return to the pan.

Herb & Finish

Once the sauce is smooth and simmering, stir in the chopped parsley, 1 tsp red wine vinegar, and the chiffonaded basil (reserve a few small leaves for garnish). Simmer 2–3 more minutes to marry flavors.

Turn off the heat and whisk in the cold cubed butter one piece at a time to emulsify and give the sauce a glossy finish. Taste and adjust seasoning with additional salt, pepper, or sugar if needed.

Finish with 1 tsp extra-virgin olive oil and, if using, stir in the grated Parmigiano-Reggiano for depth. Keep warm.

To Serve

Spoon the finished tomato sauce into warmed bowls or plates. Top with croutons or grilled bread pieces for texture.

Garnish with reserved basil leaves or microgreens and a light drizzle of olive oil. Serve immediately.