2 tsp olive oil

2 cloves garlic

2 tsp tomato paste

1 (28 oz) can tomatoes

½ onion

handful basil

2 tsp sugar

2 tsp white miso

2 tsp miyoko butter

½ tsp salt

Sizzle smashed garlic cloves and tomato paste in olive oil for 30 seconds. Add tomatoes. Plop in onion and basil. Boil, then simmer for 30 minutes. 

Remove onion, garlic, and basil. Off heat, add sugar, miso, butter, and salt. Pulse with immersion blender to “coarse puree”. Cover pot over “x low” heat.   Serve whenever!