1-2large sweet bell peppersroasted, seeded, peeled and, cut into strips.
1tablespoonchopped fresh basil
Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 1 minute and then add wine and reduce to half volume.
Add tomatoes, peppers, salt, pepper, sugar and basil sprigs and then increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to low simmer and cover.
Allow to cook on low for a couple of hours, or overnight if possible. Stir every once in while. Remove basil sprigs and then taste and adjust seasoning to your preference.
Use immersion blender to smooth out the sauce. Do not over blend, leave some texture as desired. If sauce is watery, remove cover and allow to reduce while cooking. Thicken with optional tomato paste if desired. Serve when ready and garnish with chopped fresh basil.
If you don't want to roast the peppers (or carrots), simply saute them with the onion and garlic at the beginning of the recipe.Adding a little tomato paste at the end of the saute process with thicken your sauce up a bit. For added flavor, brown the tomato paste before adding the wine to the pot.