The Best Slow-Cooked Tomato Sauce

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Jon

4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)

¼ cup extra-virgin olive oil, plus more for finishing.

4 tablespoons butter

8 cloves garlic, minced (about 3 tablespoons)

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1 medium carrot, cut into large chunks

1 medium onion, split in half

1 large stem fresh basil

Kosher salt and freshly ground black pepper

1 tablespoon fish sauce (optional), such as Red Boat

½ cup minced fresh parsley or basil leaves (or a mix of the two)

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