Gather the ingredients.

Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.

Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Add balsamic vinegar; still well to combine. Discard bay leaf.