Ingredients:
3 -4 tablespoons olive oil ( I use enough oil to lightly coat the bottom of my pot)
1 large onions, chopped
4 -6 garlic cloves, minced ( or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil ( rubbed between fingers to release flavor)
2 teaspoons dried oregano ( rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes ( optional or adjust to taste)
1 (6 ounce) cans tomato paste ( can use two cans for a thicker richer sauce if desired)
1 (28 ounce) cans whole roma tomatoes, undrained ( break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine ( you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar ( optional or to taste)
1 teaspoon salt ( or to taste, a good tomato sauce needs lots so don’t be shy with the salt)
fresh ground black pepper ( to taste)
Directions:
In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
Add in the tomato paste and stir for 2-3 minutes.
Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
Season with salt and pepper and add in sugar if desired.
**NOTE** if you prefer a thinner sauce, then add in some water.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.