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The following recipe was first featured in Boston Organics Newsletter number 45 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_45.html.
3 Tbsp olive oil1/3 C white onion, diced4 cloves garlic, minced3 1/2 – 4 C chopped tomatoes or 2 28oz jars of crushed tomatoes1/3 C chopped fresh basil1/4 C dry red wine, optional1 Tbsp balsamic vinegar3/4 tsp saltseveral grinds fresh black pepper
pinch dried red chili flakes
Heat olive oil in medium sauce pan over medium high heat. Saute onion and garlic for 2-3 minutes, or until onion is translucent and mixture is highly fragrant.
Add remaining ingredients. Bring to a boil, reduce heat to medium low, and simmer uncovered for about 20 minutes (for canned tomatoes) to 30 minutes (for fresh tomatoes). Stir occasionally.
Serve over hot pasta. Top with grated Parmesan, if desired.
Adapted from The Art of Cooking Real Food (Find the original online at http://theartofcookingrealfood.blogspot.com/2012/04/tomato-basil-marinara.html)