1 c. chopped onion
1 clove garlic, crushed
2 tbsp. olive oil
2 (6 oz.) cans tomato paste
1 (14 1/2 oz.) can whole tomatoes, cut up
2 c. water
1/4 c. burgundy wine
1 tbsp. rinsed capers
1 tsp. dried oregano leaves
1 tsp. basil leaves
3/4 tsp. salt
1/8 tsp. crushed red pepper
1 tsp. sugar

Saute onion and garlic in oil in large saucepan. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer gently 20-30 minutes. Serve over cooked pasta. Makes 4 1/2 cups.