Pizza/Spaghetti Sauce

I kept meaning to make a post about spaghetti sauce but never did. Turns out that was a good thing, since after Heather told me about San Marzano tomatoes, I came up with a much simpler and better tasting (imo) sauce. Here it is:

olive oil
28-oz can San Marzano tomatoes
1 small-medium onion, chopped
3 cloves garlic, minced/crushed/whatever
~1/2 cup dry red wine
~1 tsp salt or to taste
freshly ground pepper to taste
pinch cayenne pepper or red pepper flakes
splash balsamic vinegar
several fresh basil leaves, chopped

Saute the onion in olive oil until translucent. Add garlic, cook for another minute, and then add red wine, turn up heat, and let it cook until most of the liquid has boiled off.

Meanwhile, put the tomatoes through a food processor or blender until they're mostly chopped up, but some texture is left (you can just crush them by hand if you like a chunkier sauce, but I found that with the long cooking time it's plenty chunky even with this step). Add tomatoes to the pot, heat to boiling, and then turn down to ~medium heat. Add black and cayenne pepper, then continue to heat uncovered for about 2 hours, or until sauce is the desired consistency (less time for spaghetti sauce, more for pizza). Add salt, basil leaves and balsamic and heat for another minute or so.

This made enough for one pizza with a little left over for dipping breadsticks. I used to have to add a lot of brown sugar to get this sauce sweet enough, but the San Marzano tomatoes were quite sweet already (as Heather had warned me, thankfully!), and I didn't have to add any. For spaghetti sauce, I might still add a little, as I like that sweeter.