- 2 brown onions, diced
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- 2 Tbsp tomato paste
- 2 tsp dried Italian herbs
- 1 cup white wine
- 3 cans whole peeled tomatoes
- 1 can water
- sea salt flakes and freshly-milled black pepper
- 2 tsp brown sugar
1 Sauté the onions in olive oil in a large saucepan over a moderate heat for 4 minutes, until softened, then add the garlic and cook for 1 minute, until aromatic.
2 Mix in the tomato paste and dried herbs, cooking briefly until the mixture begins to stick to the bottom of the saucepan, then pour in the wine and deglaze. Add the tomatoes and water, then simmer gently for 1 hour, breaking up the tomatoes with a spoon as they cook.
3 Season with salt and pepper and mix in the sugar.