With harvest season in full effect, there’s no better time to take advantage of in-season tomatoes with our Super Simple Pasta Sauce.
Serves: 4 to 6
Time: 1 hour 25 minutes
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 8 large tomatoes, peeled and cut into big chunks
- 6 cloves garlic, minced
- 1 bay leaf
- 1/2 cup red wine
- 1 tablespoon honey
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper
- 2 teaspoons balsamic vinegar, or more to taste
Heat the olive oil in a stockpot over medium heat. Add in onions and cook until softened, stirring frequently, for about 5 minutes. Add in the tomatoes, garlic, and bay leaf. Continue to cook over a medium flame until the liquid from the tomatoes begins to boil. Reduce the flame to medium-low, and simmer until tomatoes are softened, about 30 minutes. Add red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the mixture, and bring to a simmer again over low heat. Cook until herbs are well-infused with the sauce, approximately 30 minutes. Stir in the balsamic vinegar and serve with fresh pasta.
Sauce keeps well for three to four days in the refrigerator. Leftovers can be frozen.