1 tablespoon olive oil
1/2 can tomato paste
1 can fire-roasted tomatoes, undrained
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
6 greek (the green ones) pepperoncini peppers
Stem and seed peppers. This sauce is only mildly spicy. If you want it more spicy, add more peppers, or leave in seeds. Slice peppers into narrow rounds.
Combine all ingredients. Simmer over low heat for 10 minutes, or until slightly reduced.
Combine with pasta of your choice.