In a large saucepan or dutch oven, heat olive oil over medium heat. Sautéed onions and garlic about 5 minutes or until soft and beginning to caramelize.
Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.
Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.
Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.
Sauce can be kept in air tight containers in the refrigerator for up to 4 days.
Makes 4.5 cups of sauce
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