PREP
- Put oven rack on lowest position, preheat oven to 300°F
- Use hands to crush tomatoes
- Transfer 3 cups to sealed container for later
- Chop garlic, cut carrot into big chunks, halve onion

STOVETOP
- Heat oil and butter over medium in large Dutch oven
- Cook garlic till fragrant ~ 2 min
- Add pepper flakes and oregano, cook until fragrant ~ 1 min
- Add tomatoes, onion, carrot, basil, season with salt and pepper
- Simmer over high heat

OVEN
- Cover Dutch oven with lid slightly ajar
- Stir every 1-2 hours for 5-6 hours

FINISH
- Remove onion halves, carrot, basil stems
- Add reserved tomatoes and stir
- Add (optional) fish sauce
- Season with salt & pepper, drizzle with olive oil