I use this sauce on top of everything from pasta, pizza, fish, and even on top of leftover chicken. It is best made one day ahead of time. It doubles well and is delicious with Boursin cheese added to the pasta.
About 2 pounds vine-ripe tomatoes
1/4 cup olive oil
1 to 2 garlic cloves minced
1 to teaspoons kosher salt
¼ cup red wine
2 teaspoons balsamic vinegar
¼ teaspoon red chile flakes (optional)
Handful of basil leaves, julienned
Skin (if you like, by blanching in hot water) and stem tomatoes; if really juicy, squeeze out some juice into sink. Crush tomatoes with your hands into a bowl, breaking up tomatoes into small chunks.
Pour oil into a large frying pan and heat over medium heat. Add garlic, tomatoes, and a big pinch of salt. Add wine and cook 15 minutes.
Turn down to simmer sauce 10 more minutes. Add vinegar and a bit more salt, and chile flakes, cook 5 more minutes. Add basil into sauce.
Be creative and add olives, parmesan cheese, or Boursin cheese.