Cut the tomatoes in half around the middle and squeeze out the seeds. Chop them roughly and put them in a pot over medium low heat.
Roughly tear the leaves of a bunch of basil and add to the tomatoes.
Chop the onions and garlic finely.
Heat the oil in a sauté pan and cook the onions and garlic until they are soft.
Add the onion mixture to the tomatoes.
Add the wine and bring to a slow simmer.
Cook for 2 hours or until the tomatoes have disintegrated. Remove from the heat and pass through a sieve, pushing on the solids to extract as much of the goodness as possible.
Measure the sauce and place in a large pot. For every cup of sauce add one tablespoon of good quality tomato paste.
Bring to a boil and cook down to desired thickness. Season with salt and pepper.
Recipe Notes
This sauce will keep in the refrigerator for up to a week or three months in the freezer. Recipe can be doubled