Best Ever Marinara Sauce

• 3 tablespoons olive oil

• 1 onion, chopped

• 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.

• Stir balsamic vinegar into the sauce.