1 1/2 c. chopped onion
2 crushed lg. garlic cloves
3 tbsp. olive oil
2 c. tomato paste
1 3/4 c. whole peeled tomatoes & juice
3 c. water
1/3 c. burgundy or white wine
2 tbsp. rinsed capers
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. crushed red pepper

Saute onion and garlic in oil in large saucepan. Stir in remaining ingredients. Heat to boiling. Reduce heat, cook gently 20 to 30 minutes. Serve over your favorite hot pasta.