⅓ cup finely chopped onion (1 small) 4 cloves garlic, minced 1 tablespoon vegetable oil 3 cup peeled, seeded, and chopped roma tomatoes or one 28-ounce can whole peeled roma tomatoes, drained and chopped ½ cup dry red wine 1 teaspoon balsamic vinegar ½ teaspoon salt ½ teaspoon ground black pepper