2scallions or green onions(white & green part) chopped fine
2tspanchovy paste [See Note 1]
4garlic cloves, minced
1/4cupSweet Red Wine
1can(28 oz.) whole tomatoes in juice
1teaspoonDried Oregano
1/2teaspoonHot, Crushed, Red Pepper Flakes
1/4teaspoonGround Black Pepper
Instructions
Heat the oil in a medium saucepan over medium heat.
Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for about 1 minute.
Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, and pepper and bring to a simmer.
Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
The sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.
Notes
Don't be afraid of the anchovy paste! It doesn't make the sauce taste "fishy" at all - it simply lends a salty, yet rich, background flavor note. If you chose to omit the anchovy paste, remember that you may need to increase the salt in the recipe to make up for the salt lost in the paste.