1) Add olive oil, crushed garlic, fresh chopped herbs to large pan and sauté until garlic is tender.
2) Add all three cans of tomato product to large pot. Add salt, pepper, dried Italian seasoning, balsamic vinegar, sugar and cayenne pepper to tomato mixture and stir.
3) Add whole onion and simmer for several hours until onion is cooked through.
4) Serve over hot pasta with freshly grated Parmesan or Pecorino Romano cheese. Keeps in the refrigerator for about 5 days and freezes well. Ciao!