Ingredients
- 1/4 c Extra-virgin olive oil
- 4 Cloves garlic; lightly bruised
- 4 cn Plum tomatoes; (28 ounces each), drained, coarsely chopped
- 1/2 c Dry red wine
- 1/2 c Parsley; coarsely chopped
- 1/2 c Basil leaves; torn in half
- 2 ts Dried oregano
- Salt and freshly ground black pepper; to taste
- 1 Pinch sugar
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