GENTLY CRUSH THE GARLIC:

Cup of Yum
1. Place 3 large garlic cloves on a cutting board and rest the flat side of a wide knife over one clove at a time. Whack the side of the knife with your fist to crush the clove so that it breaks open but remains in one piece. Do the same with the remaining cloves. Remove the garlic skins and discard.

ASSEMBLE THE POMODORO:

1. Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1 small onion, the crushed garlic and ½ teaspoon kosher salt. Sweat the vegetables until softened and translucent but not browned.
2. Remove the pan from the heat and carefully add 56 ounces crushed tomatoes to the hot oil. The oil and tomatoes will splatter (an apron would be advisable).
3. Add the ⅛-¼ teaspoon red pepper flakes, 1 stem fresh basil leaves, the remaining ½ teaspoon kosher salt, ½ teaspoon black pepper and stir to combine. Place the lid on the pot and simmer the sauce for 15 minutes.
4. Remove from heat and use the tongs to fish out the basil and discard.

PUREE THE SAUCE:

1. Use a stick blender to blend the onions and garlic into the sauce for a smooth puree, or, conversely, working in batches, transfer the tomatoes to a blender or food processor and process until smooth.
2. (NOTE) Don't add all the sauce to the blender or food processor at once. The volume is too much and it can escape and burn you. Work in batches to puree.
3. Once the sauce is smooth and the onions and garlic have been pureed, Stir in 2 tablespoons butter to finish the pomodoro sauce. Serve over pasta or for use in other recipes.