Summer gardens are bursting with a huge variety of tomatoes and this recipe is the best way to capture all the flavor. Add more red pepper flakes if you want more heat.
INSTRUCTIONS
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, and crushed red pepper flakes into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
Stir Modena balsamic vinegar into the sauce.
