8 large tomatoes, peeled and cut into big chunks (I don't bother with peeling)
6 cloves garlic, minced
1 bay leaf
1/2 cup red wine
1 tablespoon honey
2 teaspoons dried basil or 1/2 cup chopped fresh
1 teaspoon oregano or 1/4 cup chopped fresh
1 teaspoon dried marjoram or 1/8 cup chopped fresh
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/4 teaspoon crushed red pepper or 1 hot pepper finely minced
2 teaspoons balsamic vinegar, or more to taste
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper (or hot pepper) into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.