- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 (14.5 ounce) cans tomatoes, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 2 teaspoons balsamic vinegar
- 2 teaspoons white sugar
- 3/4 cup basil leaves, torn into pieces
- salt and ground black pepper to taste
- Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.