Prepare the Tomatoes:

• If using fresh tomatoes, blanch them by boiling for 30 seconds, then transferring to an ice bath. Peel and chop them.

Sauté the Aromatics:

• Heat olive oil in a large saucepan over medium heat. Add chopped onions and sauté until soft (about 5 minutes).
• Stir in minced garlic and cook for another 1-2 minutes until fragrant.

Build the Flavor Base:

• Add tomato paste and cook for 1 minute, stirring continuously.
• Stir in the chopped tomatoes, salt, black pepper, oregano, basil, and red chili flakes (if using).

Simmer the Sauce:

• Add water or broth, then bring to a gentle simmer. Reduce heat to low and cook uncovered for 30-40 minutes, stirring occasionally.
• If using balsamic vinegar or red wine, add it in the last 10 minutes of cooking.

Blend and Adjust:

• For a smooth sauce, use an immersion blender or transfer to a blender in batches.
• Adjust seasoning with more salt, sugar, or herbs as needed.

Serve or Store:

• Garnish with fresh basil and serve warm over pasta, pizza, or any dish of choice.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.