Preheat your grill to medium high, around 400°F.
In a large bowl, toss the onion, peppers, and tomatoes in in the Bone Dust and 2 tbsp. of olive oil. Place the tomatoes on the grill, skin side down, roasting them for 10 minutes or until the skins are charred and blistered. Grill the onion and peppers at the same time for 6 to 8 minutes until they’re tender and lightly charred. Remove the vegetables from the grill and allow them to cool slightly. Coarsely chop the vegetables and set aside.
In a large pan, over medium heat, sauté the garlic in the remaining tablespoon of olive oil for 1 to 2 minutes. Add the chopped grilled onion, peppers, tomatoes, the canned tomatoes and juice. Stir it all to combine and bring to a boil.
Reduce the heat to medium-low and simmer for at least 30 to 40 minutes.
Remove the sauce from the heat and use a hand blender (immersion blender) to purée the sauce until it is smooth. Stir in the basil, vinegar, and season to taste with salt and pepper. When it’s cooled, transfer to an airtight container, or divide into servings and seal. It will keep in the fridge for about 4 days and in the freezer for 3 months.
I prefer to divide my tomato sauce into serving sizes so that when I want to have a spaghetti dinner or need just a little bit of sauce, I am only opening one serving.