If you're using fresh Roma tomatoes, bring a large pot of water to a boil. Plunge the tomatoes into the boiling water for about 30 seconds. After that, place them in an ice bath.

This process makes peeling them easy. For canned tomatoes, skip this and move on.

In a large pot, heat olive oil and butter over medium heat. Add onion halves, cooking until they turn translucent. Then, toss in the crushed garlic and stir for about a minute. The fragrance will hit your nose like magic.

Now it's time to add your prepared tomatoes. If you have fresh ones, chop them roughly. For canned, crush them with a fork or your hands.

Now, sprinkle in the salt, honey, red pepper flakes, and balsamic vinegar. Stir it well.

Let the mixture simmer on low heat for about 45 minutes to an hour. Stir occasionally. You want the flavors to marry together beautifully. As it cooks, you’ll notice the sauce thickening—this is what you want.

Once simmered, remove from heat. Stir in freshly chopped basil for a pop of freshness. Taste and adjust the seasoning if necessary.