2 tbsp olive oil
1 medium white onion, finely chopped
4 shallots (not scallions!), finely chopped
3 cloves of garlic, minced
3/4 cup white wine
1000 ml (2 cans of 19 oz) plum tomatoes
2 tbsp hot banana peppers, chopped
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp brown sugar
1 tsp crushed red pepper flakes
Salt to taste
Freshly ground black pepper to taste
1. Heat up the oil in a large, heavy saucepan. On high heat, cook the onion, shallot and garlic in the oil.
2. Once onions are soft, add wine. Simmer rapidly until most of the wine has evaporated.
3. Add tomatoes, and crush them with a wooden spoon (you can also pass them through the food processor before adding to the saucepan, but I personally prefer the nice chunks that result in this method). You'll be able to crush them gradually while the sauce is cooking as well.
4. Add all the other ingredients to the saucepan. Reduce heat to a simmer and let simmer for 1 to 2 hours, stirring occasionally, and crushing more tomatoes along the way, until flavours have blended and sauce has reached desired consistency.
5. Season with Salt and Pepper. If sauce is too acidic, add a little extra brown sugar.
Serve over pasta. I like to add some slivers of sundried tomatoes as well as some seafood to my pasta with this sauce. The flavors are beautifully blended with those 2 ingredients.