Smoky Marinara

1		tablespoon		olive oil
4				garlic cloves, minced
1/4		cup		chopped fresh basil
2		tablespoons		chopped fresh flat-leaf parsley
2		tablespoons		chopped fresh or 2 teaspoons dried oregano
2		teaspoons		balsamic vinegar
1/2		teaspoon		salt
1/8		teaspoon		pepper
1		28-ounce can		crushed fire-roasted tomatoes, undrained
1		28-ounce can		crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.