Ingredients

• 4 large ripe tomatoes or 1 24-oz can of petite diced tomatoes
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 large cloves of garlic, minced
• 4 tablespoons red wine vinegar (I enjoy the acidic taste of the vinegar, but you can reduce this to 2 tablespoons if you prefer a sweeter sauce)
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Directions

1. If using fresh tomatoes: cut a small X on the bottom of each tomato, then blanch them in boiling water for 1-2 minutes. Dunk them in cold water immediately, then peel the skin off, remove the seeds and roughly chop the tomatoes.

2. Heat the olive oil in a medium saucepan and cook the onion for about 5 minutes, stirring occasionally, until light golden. Add the garlic and cook for 1 minute, then add the tomatoes and vinegar. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 20 minutes, stirring occasionally.

3. Add the tomato pasta, herbs and sugar. Simmer another 15 minutes, stirring frequently. This is a chunky sauce as is, but you can make it smooth by using an immersion blender once the sauce has finished cooking.

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