1) Add olive oil, crushed garlic, fresh chopped herbs to a large pan and sauté until garlic is tender.
2) Add all three cans of tomato product to the 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. Squeeze onion against the side of the pan with a large spoon. Remove onion and discard.
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!