½ Yellow Onion, Small Diced
2 T Garlic, Minced
2 T Sugar
2 t Dried Thyme Leaves
2 t Dried Oregano
2 t Red Pepper Flakes
½ C White Wine
2 28 oz Cans of San Marzano Tomatoes
1/3 Can Water
Sweat the onion in olive oil until translucent, add the garlic and sweat until fragrant. Do not brown the garlic or the onion, start over if you do.
Add the sugar, thyme, oregano, and red pepper flakes and stir to incorporate. Deglaze with white wine.
Reduce the white wine until almost dry.
Add the tomatoes and the water and bring to a boil. Reduce to a low heat and cook for 1 hour, stirring occasionally.
Use a potato masher to break the tomatoes thoroughly, cook for an additional half hour, and season with salt and black pepper to taste.