Dice the tomatoes in a medium dice removing any stems or imperfections. Thinly slice the garlic gloves and chop the basil.

Heat the olive oil in a deep pan or pot on medium. Once the oil is good and hot (see tip below), add the garlic cloves and sauté until they are just starting to brown, being careful not to burn them. Quickly, add the tomatoes and stir to combine. Add the wine, salt, sugar, and basil stirring everything together. Turn the heat up to medium-high and bring the mixture to a fast simmer. Turn down to low and simmer uncovered stirring occasionally for about an hour.

The sauce should reduce by about half and thicken nicely. Remove the sauce from the heat and purée with an immersion blender or carefully in a standing blender. While it's still good and hot swirl in the butter and balsamic vinegar. You can use this immediately on pasta or in lasagna or eggplant Parmesan. It will keep in the fridge for a week and also freezes beautifully in a freezer-proof zip-top bag.