• 2, 28-ounce cans peeled plum tomatoes with juice
• 4 cloves garlic, peeled and chopped finely
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/4 cup red wine
• 2 teaspoons dried oregano
• 1 cup loosely packed fresh basil leaves
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste

Add all ingredients to a large saucepot. Bring to a boil for about 5 minutes. Make sure to smash the tomatoes with the spoon while mixing. After boiling for 5 minutes, reduce to a simmer for 20 minutes, stirring occasionally. This sauce can be kept in the refrigerator for up to five days. If you want to freeze it, store in airtight containers for up to three months.