- 1 (28 ounce) can Italian tomatoes (San Marzano tomatoes are the best, a little more expensive, but well worth it)
- 1 (6 ounce) can tomato paste
- 1⁄2 cup chopped fresh Italian parsley (only fresh, please)
- 1 -2 garlic clove (depending on your love of garlic)
- 1 teaspoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon dried basil (or, if at all possible, 2 tablespoons fresh)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon sugar
- 4 tablespoons olive oil
- 1⁄2 cup finely minced onion
- 1⁄2 cup dry white wine (whatever you have available, but please use a good quality...only one that you would drink) or 1⁄2 cup dry red wine (whatever you have available, but please use a good quality...only one that you would drink)
Directions See How It's Made
- Place tomatoes with juices, tomato paste, fresh parsley, garlic, oregano, basil, salt, pepper, and sugar in a blender or food processor container. Process until smooth.
- Heat olive oil in a 12-inch skillet over medium heat. Add the onion and saute for 2 minutes. Add the tomato mixture and the wine. Reduce the heat and simmer for 30 minutes (you could simmer all day on a very low heat, but be careful not to scorch the bottom), stirring occasionally.