Fresh Tomato Pasta Sauce

 Well, I guess it's time for another recipe post because I don't want to lose this recipe.  I found it on allrecipes.com and changed it only slightly.  We have lots of tomatoes right now so I was looking for a spaghetti sauce to make with them that only used fresh tomatoes--no canned sauce or paste.  We think this is the best pasta sauce we've ever tasted!  I have made it twice and each time I have tripled the recipe and frozen most of the sauce in 3 C. portions.  (Since I don't drink wine, I looked up what kind of red wine to buy for cooking.  The article I found suggested merlot, Cabernet Sauvignon, or mixed red.  It suggested buying the cheapest because the alcohol evaporated the instant it is added to the sauce, so I bought a bottle of Cabernet Sauvignon for $3.95 which worked great!)

Fresh Tomato Pasta Sauce

2 T. olive oil

1/2 onion, chopped

8 large tomatoes, peeled with seeds and juice removed

6 cloves garlic, minced

1 bay leaf

1/2 c. red wine

1 T. honey

2 t. dried basil

1 t. oregano

1 t. dried marjoram

1 t. salt

1/2 t. ground black pepper

1/4 t. fennel seed

1/4 t. crushed red pepper

2 t. balsamic vinegar

Heat oil in pot over medium heat.  Add onion and cook and stir til softened, about 5 minutes.  Meanwhile, pulse the tomatoes a few times in a food processor to a thick consistency.  When onion is tender, add tomatoes, garlic and bay leaf.  Bring to boil, reduce heat to medium low and simmer about 30 minutes.

Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; Simmer at least 30 minutes, but I like to simmer 2-3 hours so some of the moisture has evaporated.

Add balsamic vinegar; stir well.  Discard bay leaf.