Finely dice brown onion – about half to 1 onion per person.
Finely dice garlic – as much as you can stand, probably about 2 cloves per onion
Heat olive oil in a frypan – about a tablespoon per onion
Fry the onion on medium heat until translucent
Turn heat to low
Add the garlic
Add some dried Italian herbs – about 1 tea spoon per onion
Add a couple of dashes of balsamic vinegar
Stir until evenly combined and everything is coated in oil and vinegar
Add tins of diced tomatoes. I use the cheapest from the supermarket. About 1 tin per onion. Plus a little bit of water from rinsing out the tins.
Put on medium heat until it’s bubbling then turn down to a bit above lowest setting
It’s done when it still just slightly too watery, because it thickens a little bit/cooks a bit more as it’s cooling.
Things that I add sometimes:
Bacon, green beans, mushrooms, corn, zucchini, peas, carrot, capsicum, olives, capers, anchovies, broccoli