2 T extra virgin olive oil, 1 medium onion, diced,
3-5 cloves garlic, crushed with flat of knife and sliced thinly
1/2 to 1 cup diced, fresh basil. 1/2 cup red wine, Salt and freshly ground black pepper
1 28 oz. can crushed or diced tomatoes, 1 t lemon juice (optional)
3 T brandy (optional)
If you have good fresh tomatoes, blanch them in boiling water,until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter.