Heat the olive oil in a heavy-bottomed saucepan over medium heat.

Once the oil has nearly reached its smokepoint, fry half of the basil, and all the garlic in the oil. Once its fragrant (30 Seconds max) strain the everything.

Add half of the Aromaoil to a pot and add the onion, carrot, and celery. Cook slowly, stirring occasionally, for 10–15 minutes, until softened and golden. This is your soffritto—the foundation of flavour.

If you like it spicy, add now the chilli flakes, and sauté for 1 minute until fragrant.

Stir in the tomato paste, add the strained basil and garlic and cook for another minute to deepen its flavour.

Deglaze the pan with the white wine, scraping up any caramelised bits. Let simmer for 2 minutes.

Add the cherry tomatoes and canned San Marzano tomatoes, crushing the canned tomatoes by hand or with a spoon.

Stir in the balsamic vinegar, thyme, basil stems, and oregano. Season with salt and pepper.

Lower the heat and let the sauce simmer gently, uncovered, for 45–60 minutes, stirring occasionally. Add a splash of water if it reduces too quickly.

Remove the herb stems. For a smooth sauce, blend and strain. For a rustic look, leave as-is.

Finish with a drizzle of extra virgin olive oil and fresh basil leaves before serving.