Instructions: Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes.

Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes.

Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more.

Remove from the heat and set aside.

This recipe yields 3 cups.

Yield: 3 cups

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