- 2 tbsp extra virgin olive oil
- 1 medium yellow onion
- 3 cloves garlic, finely minced
- 3 tbsp white wine
- 1 pint cherry tomatoes, quartered
- 1 hunk of Parmesan rind, optional
- 1-796 ml (28 oz.) can of crushed tomatoes
- 2 tbsp balsamic vinegar
- 3 tbsp finely chopped parsley
- 3 tbsp finely chopped basil
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat and add the onions with a bit of salt and pepper. Cook, stirring often, for about 6 minutes or until the onions start to soften. Add the finely minced garlic and cook for an additional 2 minutes or so just to cook off some of that raw garlic hit.
- Add the white wine, if using, and the quartered cherry tomatoes and continue to cook over medium heat for about 5 minutes or until the tomatoes start to break down a bit. Add the hunk of parmesan rind (if using) as well as the canned tomatoes, sugar (enough to balance the acidity of the tomatoes), and balsamic vinegar and stir to combine. Cover the pot and lower the heat to allow the sauce to simmer away for anywhere from 10 minutes to an hour, stirring occasionally to prevent burning. After 10 minutes, the sauce will be flavourful and quite bright tasting. If you’re looking for a deeper and richer sauce, closer to the hour mark is where you need to go.
- Finally, stir in the parsley and basil and season with salt and pepper to taste and enjoy over fresh pasta.