Boil a pot of water and prepare an ice bath.

Blanch tomatoes for 30-45 seconds in boiling water, then transfer to the ice bath to stop cooking.

Peel the blanched tomatoes. The skin should easily peel off.

Separate the seeds from the tomato flesh using a fine mesh strainer to preserve the juice.

Dice the peeled and seeded tomatoes and reserve the juice.

In a large pot, heat olive oil over medium heat and sauté diced yellow onion until browned.

Add minced garlic and dried herbs (basil, rosemary, thyme) to the pot and sauté for 5 minutes until aromatic.

Deglaze the pan with red cooking wine and cook for a couple of minutes, scraping up any browned bits from the bottom of the pot.

Pour in the diced tomatoes, reserved tomato juice, and sugar into the pot.

Stir to combine with the onions, garlic, and herbs.

Bring the sauce to a simmer, then reduce heat to low.

Cook the sauce for 2-3 hours, stirring occasionally, until thickened and reduced.

Season with salt and pepper to taste.

Enjoy!