Place the light olive oil, onion, garlic, and salt in a 4-5 quart heavy bottom pot or Dutch oven over medium-low heat and sweat for 5 minutes, stirring often and adjusting the heat to prevent browning.
Add the pepper flakes, tomatoes, chick peas, parsley, thyme, oregano, capers, anchovy, parmesan rind, and chicken stock. Boost the heat to bring to a boil, then adjust the heat to maintain a gentle boil. Cook, stirring occasionally to break up the tomatoes, for 10 minutes.
Reduce the heat to low, cover, and cook another 15 minutes.
Stir in the wine, vinegar, extra-virgin olive oil, and black pepper, then mash with a potato masher to break down the tomatoes (I prefer to maintain a somewhat chunky texture.)
Boost the heat to medium and cook, uncovered, at a simmer for 5 more minutes.
Kill the heat, replace the lid, and leave to meld the flavors for at least 15 minutes before serving.
Note: A lot of cans of tomatoes out there say "San Marzano" on the label but they're not. The genuine article will always bear two certification marks and they look like this: