Servings: 4 cups

2 28oz cans whole tomatoes packed in juice 2 28oz cans whole tomatoes packed in juice
2 T olive oil 2 T olive oil
1 C finely chopped onion 1 C finely chopped onion
2 t minced garlic 2 t minced garlic
½ t dried oregano ½ t dried oregano
⅓ C dry red wine ⅓ C dry red wine
3 T chopped fresh basil 3 T chopped fresh basil
1T EVOO 1T EVOO
Salt, pepper and 1-2 t sugar to taste Salt, pepper and 1 to 2 t sugar to taste

Drain tomatoes in large bowl. Remove fibrous cores. Set aside 1 C tomatoes. Reserve 2½ C tomato juice and discard rest.
Sauté onion in olive oil until softened and gold around edges. Add garlic and oregano and cook until garlic is fragrant.
Add tomatoes and cook on medium high heat until liquid has evaporated and tomatoes begin to stick to bottom and edges brown. Add wine and cook until thick and syrupy. Add reserved tomato juice and bring to simmer, reduce heat to medium and cook, stirring occasionally and loosening browned bits until sauce is thick.
Transfer sauce to saucepan and using immersion blender, process until slightly chunky. Add basil, EVOO and seasonings to taste.