Preparation

1. In a large saucepan, warm olive oil over medium heat. Add onions and cook, stirring often until softened - about 5-7 minutes. Add garlic and cook an additional minute.
2. Stir in tomato paste and cook for a few minutes to allow flavors to combine. Pour in wine and stir well. Cook for a few minutes to let most of the liquid and alcohol evaporate while concentrating flavors.
3. Add the diced and crushed tomatoes and stir well to combine. Bring to a simmer and reduce heat to low. Partially cover and cook for about 45 minutes, stirring occasionally until slightly thickened.
4. Stir in the red pepper flakes (if desired), fresh basil, and dried oregano. Cook for a few minutes while flavors combine. Season with sugar (if it tastes a bit too acidic), and add salt and pepper to taste.
5. This is a great basic sauce for pasta, pizza, rice, as a dip for bread or on veggies like zucchini, green beans, eggplant, etc. Stir into your soups to add body, flavor and color. Freezes well for up to 6 months - great to freeze in smaller containers for quick and easy enjoyment!