Italian Burger

*TO MAKE ARRABBIATA KETCHUP:
3 Tbsp (45 mL) extra virgin olive oil
1 Tbsp (15 mL) crushed red pepper flakes
1 cup (250 mL) yellow onion, minced
2 Tbsp (30 mL) garlic puree
3 1/3 cups (825 mL) canned whole tomatoes
½ cup (125 mL) fresh basil leaves, torn
1 tsp (5 mL) salt
½ tsp (2 mL) pepper

Heat oil in a large saucepan. Add red pepper flakes and onions and sauté for 5 minutes until translucent. Add garlic and tomatoes and cook until fragrant, breaking up tomatoes with a spoon. Reduce heat to a simmer and cook for 20 minutes. Place all ingredients in a blender and process until smooth. Pass through a fine mesh strainer back into pot and reduce as necessary to achieve desired consistency of finished sauce.