6 to 8cupsof fresh tomatoespeeled, cored, deseeded and crushed by hand (or two 28 oz. cans of crushed tomatoes)
1/2cupof finely dicedor grated onion
3clovesof finely minced garlic
1tablespoondried italian herbs
2tablespoonsof balsamic vinegar
salt to taste1/2 tablespoon to start, then add more at the end if needed
2tablespoonsolive oil
Instructions
In a large, heavy bottomed pan, pour in olive oil, then on medium, cook the onions and garlic for 2-3 minutes until they are slightly softened (you’re really just flavoring the oil).
Add in the tomatoes, herbs, balsamic vinegar and salt, then bring just to a boil.
Turn the heat down to the lowest setting, then simmer for 1-2 hours until all of the flavors have come together and the sauce is thickened.