To start, first roughly chop the onion. Peel and finely mince the garlic. Over medium to medium-low heat, cook the onions in the olive oil for a few minutes. Add the garlic and cook until fragrant. Then add the tomato paste and cook another minute or two.
Next, add the crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to drain them first. Add the pepper, salt, oregano, sugar and balsamic vinegar. Stir well.
Let the tomato sauce come to a gentle boil, stirring often. Cover, turn the heat to low and let simmer for an hour, stirring occasionally.
- 1 large onion
- 1 large garlic clove
- 1 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 1 - 24 oz can crushed tomatoes
- 1 - 28 oz can whole tomatoes (796 ml / 28 oz)
- 1 cup sun-dried tomatoes
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1 tbsp dried oregano
- 1 tbsp sugar
- 2 tbsp balsamic vinegar