Tomato Basil Marinara

• 3 Tbsp olive oil
• 1/3 cup white onion, diced
• 4 cloves garlic, minced
• 3 1/2 cups tomatoes (or 48 oz canned whole tomatoes), chopped
• 1/3 cup fresh basil, chopped
• 1/4 cup dry red wine, optional
• 1 Tbsp balsamic vinegar
• 3/4 tsp salt
• Several grinds fresh black pepper
• Pinch of dried red chili flakes

Note: Using a skillet rather than the traditional saucepan allows the water to evaporate quickly so the tomatoes cook fully and the sauce thickens.Heat olive oil in medium skillet over medium high heat. Saute onion and garlic for 2-3 minutes, or until onion is translucent and mixture is highly fragrant.

Add remaining ingredients.  Bring to a boil, reduce heat to medium low, and simmer uncovered for about 30 minutes if using fresh tomatoes (for canned tomatoes try 20 minutes).  Stir occasionally. The sauce is done when thickened to desired consistency and the oil on the surface is a deep orange.

Serve over freshly cooked pasta.  Top with grated Parmesan, if desired.