A bright, sweet, and gently chunky sauce made from peak-season tomatoes, deepened with balsamic and herbs and a whisper of heat—perfect for pasta, pizza, or polenta.
Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and grate the cut side of each tomato on the large holes, collecting the flesh in the bowl and discarding the skins.
Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, sea salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
Add the grated tomatoes, tomato paste, balsamic vinegar, cane sugar, dried oregano, red pepper flakes, and the basil sprig. Cover and simmer over low heat for 30 minutes, stirring occasionally, until thickened.
Remove and discard the basil sprig. Season to taste and serve.