Sweet, salty, tangy and savory with a spicy kick at the finish (feel free to leave out or reduce the crushed red pepper if heat isn't your thing).
Don't let this innocent photo fool you. This sauce will knock your socks off!
5 medium ripe organic tomatoes
1 tsp olive oil
2 onions, chopped
3 cloves garlic, pressed
1/8 cup good quality red wine
1/4 cup balsamic vinegar
1/4 tsp crushed red pepper
1/2 tsp each dried sea salt, oregano, thyme, basil
1 Tbsp turbinado sugar
1. Boil a medium pot full of water and prepare and ice bath to dunk the tomatoes after blanching; cut a cross in the skin on the top of the tomatoes. Place into the boiling water for 1 minute then drain and dunk tomatoes into ice bath. Peel skin and set tomatoes aside.
2. Heat 1 tsp of olive oil in pot tomatoes were blanched in over medium high heat. Add onion, sauté 4 minutes, add minced garlic, sauté an additional 1 minute. Add remaining ingredients, reduce heat and simmer 40 minutes.