Fresh Tomato Marinara Sauce

Recipe View 5 mins Prepare your ingredients: Chop the onion, mince the garlic, and peel and chop the tomatoes. (5 minutes)

Recipe View 7 mins In a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. (7 minutes)

Recipe View 1 mins Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. (1 minute)

Recipe View 30 mins Stir in the chopped tomatoes and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 30 minutes, stirring occasionally, until the tomatoes have broken down and softened. (30 minutes)

Recipe View 2 mins Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the honey, dried basil, oregano, marjoram, salt, black pepper, fennel seeds, and red pepper flakes (if using). (2 minutes)

Recipe View 30 mins Continue to simmer, uncovered, for another 30 minutes, or until the sauce has thickened to your desired consistency and the flavors have melded together beautifully. Stir occasionally. (30 minutes)

Recipe View 2 mins Remove from heat and stir in the balsamic vinegar. Taste and adjust seasonings as needed, adding more salt, pepper, or balsamic vinegar to taste. (2 minutes)

Recipe View 1 mins Remove and discard the bay leaf before serving. (1 minute)