In a large stockpot, add extra virgin olive oil (EVOO) and warm over med heat.
Add chopped garlic + onion and cook until fragrant and onions are translucent. (Don't brown the garlic or onion...you just want to get them to really sweat out the flavors into the evoo.
Add the canned tomatoes, basil, wine, balsamic vinegar, and salt + pepper.
Let simmer for at least 1 hour before serving to allow the flavors time to develop.
***This is my basic marinara that won't disappoint :) . You can use this sauce as it over pasta or use it to create a chicken/shrimp/eggplant parmesan. Options are endless.