About this recipe:A rich, flavourful fresh tomato sauce that is healthy. Great as a pasta sauce, or to add to lasagne or casseroles. My favourite way to eat it is to pour over raw courgette 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.
3 tablespoons olive oil
1/2 onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
120ml red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/4 teaspoon cayenne pepper
2 teaspoons balsamic vinegar, or more to taste
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Heat olive oil in a deep pot 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 the boil; reduce heat to medium-low and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and cayenne pepper into the tomato mixture; simmer and cook until herbs have flavoured the sauce, about 30 minutes.