Boris Wiedenfeld, food lover and co-host of Food For Thought, a weekly radio show on KLCC-FM in Eugene, Oregon, provides us with his favorite tomato sauce base – a perfect way to use the season’s bounty.

“Below is the recipe (more or less) for my favorite tomato sauce base.  I saw someone start this about 20 years ago on TV and thought “what a great way to start a tomato sauce.” Then they added sugar and I realized they weren’t, they were making a chutney.  But I said “screw it, I’m gonna make a tomato sauce out of it anyway”, and have ever since.

Boris’ Favorite Tomato Sauce

1/4 cup onion
1 tablespoon coarse dijon-style mustard
2 tablespoons high quality balsamic vinegar
Splash red wine

2-16 oz. cans tomato sauce or four cups fresh diced tomatoes
Salt and pepper to taste

Finely chop the onions and add to a hot sauté pan with canola oil. Cook until they start to turn brown, then add a big dollop of coarse mustard (not yellow mustard). Deglaze the pan with the balsamic vinegar. Add a nice dash of your favorite red wine and boil it back down for a moment. Add tomato sauce and/or diced tomatoes to your liking. Season with salt, pepper and your favorite spice blend and voila!