1 28oz can crushed San Marzano tomatoes
1 medium yellow onion, diced
2 cloves garlic, crushed
1/2 cup of good red or white wine
1 tablespoon sugar
1 pinch to 1 teaspoon of crushed red pepper flakes, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
This recipe is quite malleable -- sometimes I add a little vodka instead of wine, sometimes I skip the garlic or add grated carrot and skip the sugar. I often add a large rather than a medium onion, because I like onion. Tinker with the ingredients, and find out what appeals to you.
Drizzle a little olive oil into the bottom of a saucepot and begin sweating the onion over medium heat. Season the onion with a bit of salt -- this will help it to sweat, rather than brown. When the onion is translucent, add the garlic, and add the pepper flakes, oregano, basil, a little more salt, and black pepper. Cook for a minute or two, or until the herbs are fragrant, then add the wine. Stir and let the wine reduce by about half, then add the tomatoes, and the sugar if necessary. Simmer for up to 20 minutes, or until it has reached a consistency which pleases you. Adding a little good extra-virgin olive oil off the heat adds a nice nuance to the sauce.