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In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes. Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally. Add the roasted garlic cloves and stir to combine. Continue to simmer for 30-45 mnutes longer until the flavors have come together. Serve over your choice of pasta.
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Italian pasta organized by shape — which sauce belongs with which pasta
Foundational understanding of the four elements of good cooking
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo