Ingredients

2 (28 oz.) cans whole tomatoes

2 TBS Olive Oil

1 Onion, chopped fine

2 garlic cloves, minced

1/2 Tsp. dried oregano

1/3 Cup Dry Red Wine (Chianti or Merlot)

3 TBS chopped fresh basil

1 TBS extra virgin olive oil

1-2 tsp. sugar, as needed

Salt & Pepper

Preparation

  1. Pour tomatoes & juice into strainer set over large bowl. Open tomatoes with hands and remove & discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve tomato juice.
  2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stiring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
  3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring constantly until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer, reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
  4. Transfer sauce to food processor and add reserved tomatoes, process until slighly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra virgiin oil oil and salt pepper and sugar to taste.