- 2 tablespoons extra virgin olive oil
- 2 cups onions, chopped (about 1 large onion)
- 4 large cloves of garlic, minced or finely grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon dried red pepper flakes (optional)
- 1 28 oz can whole tomatoes and all their juices (I like the low sodium kind)
- 1 cup (lightly packed) basil, roughly chopped
- 1 tablespoons balsamic vinegar
- 1 teaspoon sugar (preferable unrefined, organic sugar)
- In a large saucepan, heat olive oil over medium-low heat.. Add the onions and cook, stirring occasionally, for about 10 minutes until the onions are soft and tender.
- Add the garlic, salt and red pepper flakes (if using) to the onions continuing to cook for another 5 minutes or so, stirring frequently, until garlic is very fragrant.
- Add the tomatoes and basil. Stir well to incorporate. Bring sauce to a gentle boil then reduce and simmer for about 1 hour, stirring every 10 minutes or so, until the sauce has reduced by about half.
- When the sauce has reduced and thickened, add the vinegar and sugar and continue to simmer for 10 minutes.
- Remove sauce from heat, season with additional salt or sugar.
- Transfer to airtight mason jars or containers to store in the fridge for up to a week or in the freezer.