Heat the oil and butter over low to medium heat in a larger-than-you-think-you-need saucepan. Nobody needs to clean the range again. Add the garlic and cook, tossing frequently, until just starting to take on color, about 5 minutes. If you walk away and burn it, there’s no saving it, so just start over. I know this because we all make mistakes, and I’m not being judgy. 

Add the tomato paste and spread it out with a heatproof spatula or spoon. I like to nestle the garlic on top of the paste and let it chill while it darkens.

Once the tomato paste is visibly darker (about 5 minutes) add the tomatoes and juice (from the can), fish sauce, Marmite, and red wine vinegar. Stir together.

Bring to a simmer and add the sugar, salt and herbs. Cook at the very barest simmer, stirring every now and then, for 45 minutes or until the tomatoes present no resistance when you stir.

Blend the sauce with a stick blender or food processor and taste. With a live-fire environment like the Ooni, I like to leave it a little chunkier, but you have to make sure all the garlic cloves are blended.

There’s an incredible variation in canned tomatoes, even the same brand, and I always add a little at the end. So taste and see what you think is missing. Eight out of ten times, it’s acid, so add a little extra red wine vinegar. The other few times, it’s usually salt. Stir in a bit of salt at a time until the flavors round out. 

Ideally, you’ve got time to cool and refrigerate the sauce overnight, bringing it out of the fridge an hour before you’re assembling pizzas. If not, you’ll still have a great time.

Save any extra sauce for garlic knots, pizza bread, tavern-style pizza, or whatever your heart desires