Start by heating the olive oil in a large saucepan over medium heat. Once hot, add the finely chopped sweet onion. Cook for about 5–7 minutes, stirring occasionally until the onion becomes translucent and soft. This initial step caramelizes the onion, unlocking its natural sweetness—a critical foundation for your sauce.

Next, add the freshly grated garlic to the onion. Cook for another 1–2 minutes, stirring constantly. The notion that garlic burns quickly is true; you want it to soften and release its aroma without turning bitter.

Once the garlic is fragrant, carefully pour in the can of fire-roasted crushed tomatoes. The result? A burst of tangy goodness. Stir everything together, ensuring the onions and garlic are well incorporated.

In this step, sprinkle in your salt, smoked paprika, and minced thyme. This is where you can start tweaking the flavor to your liking. I suggest tasting it at this point to see if you want to adjust any garlic or salt.

Reduce the heat to low and allow the sauce to simmer uncovered for about 30–40 minutes. This simmering process thickens the sauce and deepens the flavors. Keep an eye on it, stirring occasionally.

Finally, add the balsamic vinegar and chopped fresh basil. These ingredients brighten the sauce, adding complexity and a fresh finish. Stir well for a minute or two, then remove from heat.

Before serving, give the sauce a final taste. This is your moment to shine! If you feel it needs a tad more salt or even a splash more vinegar, now's the time to adjust. Trust your instincts here—we all have different taste preferences.