I know I'm cheating by rating my own recipe but it is the only way I can add some comments about how I have changed this up since I originally posted it. Like many of the reviewers, I always add some sugar to this. I also add a splash of balsamic vinegar or red wine (or both!). I usually omit the onions unless I adding meat to it, but that is because my daughter is a purist and can find a microscopic piece of onion in her food. :) If you have fresh basil available, I absolutely recommend using that instead of dried. I take advantage of the summer basil and fresh tomatoes by making huge batches of this sauce each year and canning it for use throughout the year. The variations I just described are what go into the jar. I then add whatever we are in the mood for when I heat it up (roasted red peppers, meat, onion, etc). As a starter, I still think the recipe as posted is a great starter recipe. The great thing with this kind of sauce is that you can get creative and find new ways to dress it up. Enjoy!
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I know I'm cheating by rating my own recipe but it is the only way I can add some comments...