1/2 cup chopped onion
2 minced cloves garlic
1 tablespoon olive oil
28 ounces canned tomatoes, cut up
1/4 cup dry red wine, optional
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 cup snipped fresh basil
2 teaspoons sugar

In medium saucepan, cook onion and garlic in oil over medium heat till onion is tender. Stir in undrained tomatoes, wine, salt and peppers. Bring to boil. Reduce heat and simmer uncovered 25-30 minutes till of desired consistency, stirring occasionally. Stir in basil and sugar. Cover and cook 5 minutes longer.