My Garlic Marinara Sauce

This is a basic marinara sauce I make to use on lasagne, spaghetti, a meatball sandwich... whatever you fancy. It can store in the fridge for a week, or if you are talented at canning, go for it. I am not someone who cans.
I find the chopping process to be healing for me. It is kind of funny. My kids walk in and ask what I am cooking. If I say I am making sauce... they turn around and walk upstairs. Usually I make sauce when I am upset, or pondering, or stressed. It soothes my soul, don't ask me why, because I have no idea.

Here is how I do it.

1 large yellow onion, peeled and diced
2 Tbsp olive oil
8 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp Basil, Oregano, Thyme... minced
1/2 cup red wine
6 cups peeled and seeded fresh ripe tomatoes ( I puree chop mine pretty fine because I am not a chunk fan.
salt and pepper to taste
1 tsp agave nectar

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft.

Add the garlic and herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more.

Add the tomatoes and their juice, agave nectar and stir to combine.

Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.

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