28ouncesItalian stewed tomatoes -- blended, but not pureed
1 1/2teaspoonsItalian herb blend
1/4teaspooncrushed red pepper
2tablespoonsfresh parsley -- chopped
3tablespoonsfresh basil -- chopped
salt and pepper
In a medium saucepan, heat oil over medium heat and cook onion until translucent and lightly browned around the edges, 6-8 minutes. Add garlic and cook until fragrant, about 1 mintue. While the onion is cooking, blend the tomatoes in a food processor or break up with your hands into smaller pieces, but be careful to not overprocess or puree.
Add wine and and cook for 1-2 minutes. Add the tomatoes and tomato paste, dried herbs, and crushed red pepper. Reduce heat to medium-low and allow to cook, stirring occasionally, for about 30 mintues. Taste to adjust seasoning, adding salt and pepper, as desired.
Stir in parsley and basil and cook for another 2-3 mintues to meld flavors.