Canned tomatoes, dried spices, extra virgin olive oil, balsamic vinegar and fresh basil come together to create such a lovely, tangy, yet sweet sauce you will never go back to jarred again. What matters here is the METHOD of cooking. You won't get the same results if you throw everything together. You are starting with a cold pain and garlic, and SLOWLY bringing it up to temperature to bring caramelizing it; this is essential. Don't rush this step.
The pan you use is important as well, because we will be reducing the sauce. The chunky tomatoes break down and the juice will thicken and almost become a syrup when it's reduced with the balsamic vinegar.
See how much liquid is in the sauce before it's reduced? I also like to add the fresh basil twice. Once before reducing the tomato juice and then stirred in right at the end.
Marinara for Pizza
See how perfect it is on pizza? The liquid soaks into the crust just enough and the big chunks of tomato hold the toppings so well...