- 3 tbsp olive oil
- 1 sweet onion, chopped
- 3 cloves fresh garlic, chopped
- 1 tbsp capers
- 1 tbsp crushed red pepper flakes
- 1 can of tomatoes (you can get the diced kind or whole and just break them up with your hands)
- 1 can crushed tomatoes
- 3 tbsp chopped parsley
- 3 tbsp chopped basil leaves
- 1 tbsp chopped oregano leaves
- 1/3 c red wine
- 3 bay leaves
- salt and pepper to taste
- honey for sweetness if desired
In a large, heavy-bottom stock pot, add the olive oil over medium-high heat then add the onion. Cook until they onions start to become translucent, stirring occasionally. Add the garlic, capers and crushed red pepper and cook for about another minute. Deg-laze the pan with the red wine for about 5 mins.
Add the tomatoes and bay leaves and bring to a boil. Reduce the heat and simmer for about 30 mins or so to allow the sauce to thicken a little. Add the chopped herbs last and stir and allow to cook for about 5 mins more. Be sure to remove the bay leaves!!!
- Note: you can liquify this sauce with a and held blender of put it in a food processor, but I like mine kind of rustic for this recipe.
Add salt and pepper to taste and honey if desired.