Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
Pour in broth and wine, increase heat to high, and bring to a boil.
Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
You may add extra uncooked veggies you wish to hide in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.37 Kcal (1228 kJ)
Calories from fat	167.79 Kcal
		% Daily Value*
Total Fat	18.64g	29%
Cholesterol	0.07mg	0%
Sodium	64.26mg	3%
Potassium	1015.31mg	22%
Total Carbs	21.81g	7%
Sugars	13.12g	52%
Dietary Fiber	4.56g	18%
Protein	4.41g	9%
Vitamin C	50.4mg	84%
Iron	0.6mg	3%
Calcium	56mg	6%

Amount Per 100 g
Calories	67.43 Kcal (282 kJ)
Calories from fat	38.57 Kcal
		% Daily Value*
Total Fat	4.29g	29%
Cholesterol	0.02mg	0%
Sodium	14.77mg	3%
Potassium	233.38mg	22%
Total Carbs	5.01g	7%
Sugars	3.02g	52%
Dietary Fiber	1.05g	18%
Protein	1.01g	9%
Vitamin C	11.6mg	84%
Iron	0.1mg	3%
Calcium	12.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lentil and Tomato Soup

Olive oil, Onions, Garlic cloves, Stalks celery and 7 more..
Vegetarian Spaghetti Sauce

Onion, chopped, Garlic cloves, minced, Canola oil and 9 more..
Eggplant (Aubergine) Sauce for Pasta

Olive oil, Onion, chopped, Garlic cloves, chopped and 10 more..
Vegetarian Lentil Bake

Olive oil, Onions, Garlic cloves, Peppers, Sweetcorn and 8 more..
Crock Pot Beef Stifado

Onion, i use pickling or 1 lb white pearl onion and 17 more..
Pressure Cooker Lamb Stew

Olive oil, Onions, thinly sliced, Minced garlic and 12 more..
Lentils With Noodles, Onions and Tomatoes: Syrian Rishta

Olive oil, Onion, finely chopped and 12 more..
Meaty Meatless Spaghetti with Fresh Spinach

Olive oil, Chopped onion (1 medium), Minced garlic and 6 more..
Arroz Con Pollo (Four Servings)

Olive oil, Chicken thighs , meat and skin, fried, Salt and 11 more..
Pumpkin Pork Stew

Olive oil, Onion, finely chopped and 12 more..
Green Beans With Tomatoes and Oregano

Olive oil, Mild onion, diced, Garlic cloves, minced and 7 more..