This is a sweet and simple and quick recipe. You can cook it for 10 minutes or 1 hour the longer it cooks the better it gets. This freezes very well. You may want to double of triple this delicious sauce. Taste and see what you think.
1Heat olive oil and all ingredients ,except the tomatoes; sauté for 5 minutes, making sure not to brown the vegetables. You can peel tomatoes if you like-but I don't.Or you can use 4 or 5 containers of the yellow cherry tomatoes-no peeling there!
2Add the tomatoes and rice wine vinegar. Reduce heat and simmer for at least 30 minutes- the longer you leave it the better the flavor.
(if making this for pasta- cook the amount you want now-8 minutes in boiling water-drain-rinse)
3Roughly blend the sauce with a hand blender, then toss the cooked spaghetti in the the sauce.
Before serving garnish pasta with some chopped basil leaves and yellow cherry tomatoes. Enjoy.
Remember this sauce freezes well.
4Crock pot version:
Throw every thing in the crock pot and cook for 1 hour.