Petrocelli Pasta Sauce

For two people, blend about 12 roma tomatoes (seeds removed) with 1 onion and at least 4 cloves of garlic. You can use a can of diced tomatoes (strained) to replace about 4 of the fresh without compromising the end result. Pour into pot and simmer until thickens (about an hour). While cooking, add olive oil and a splash of balsamic. Also, add herbs, hot pepper flakes, and salt to taste. Red wine can be added too. Serve over pasta with freshly grated parmesan on top.

Variation. Blend the tomatoes, onion, and garlic as above (can add 1 can of good tomatoes as well if you want). Pour into pot with some olive oil and a splash of balsamic. Once it cooks down add a couple handfuls of kalamata olives and a spoonful or two of capers. Use an immersion blender to break down the olives in the sauce (you can just chop them before hand if you don't have an immersion blender but I like how they get shredded and the juices get incorporated right into the sauce). Add in little pastas (shells or spirals etc) and top with freshly crumbled feta cheese and parmesan.