Simple Tomato Sauce

I love to use canned whole San Marzano tomatoes when I can find them, and I crush them using my hands as I transfer them to the pot. But crushed tomatoes work great as well.

There are literally hundreds of variations to this – you can add a bit of Balsamic vinegar, or solve Calamata olives, or capers, or bell pepper… You get the idea.

1 large onion, diced
3 cloves garlic, minced
1 tsp herbes de Provence
palmful fresh basil, sliced into shiffonade
½ cup white wine
1 large can crushed tomatoes
1 tsp sugar

Sauté onion in a bit of olive oil in a sauce pan until sweated down and beginning to turn golden, about 8-10 minutes. Add the garlic, herbs and basil, and cook another 2 minutes. Add the wine, tomatoes and the sugar. Bring to a boil, stir, reduce heat and simmer for about 20-30 minutes.