- 5 pounds ripe plum tomatoes or three 28-ounce cans crushed plum tomatoes with their liquid
- ½ cup extra virgin olive oil
- 2/3 cup diced onion
- 3 cloves garlic, minced
- 1½ cups dry red wine
- ¼ cup sugar
- 1 tablespoon fine sea salt or to taste
- Freshly ground black pepper to taste
- 6 to 8 large sprigs fresh basil
- If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the fresh or canned tomatoes through a fine sieve to remove the skins and seeds. Set aside.
- Heat the olive oil in a large pot and cook the onion over medium heat, stirring, until soft. Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown or an acrid taste will be imparted to the sauce. Pour in the tomatoes and wine and stir to combine. Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.