Back to basics...simple tomato Sauce

So you're saying "Doc, whadd'ya stunad?  Why are you putting up all of this easy junk?"  Trust me, when you're making it and not buying it a can or a jar, you'll thank me. This basic tomato sauce is not only great on it's own, it's used as a base for tons of other sauces I'll be putting up here.  Just remember I'm trying to teach the easy stuff here.  The easiest way to cook and stay creative is keep some basics on hand and branch out from there, like any mad scientist would.  This makes about 1 quart:

Simmering that ah-sssaaawwwwce-ah

1/2 white onion, small diced
2 cloves garlic, sliced thin
1/4 c. tomato paste
1/2 c. white wine
1 28 oz. can crushed tomatoes (preferably San Marzano, if you can get them)
14 oz. water (yeah, fill that tomato can up half-way, who are you callin' stunad?)
1 tbsp fresh oregano (or marjoram), chopped (take the leaves off the stem first)
2 tbsp fresh basil, chiffonade (this means rolled up and sliced thin, if you don't know how to do it, just do a rough chop, we wont' hate.)

Anyway....

1.  Start you onions off on low heat.  You want to sweat these guys out for about 10 minutes.  This means you don't want them to get any color while you're cooking them.  When they're nice and translucent  add the garlic and the herbs.  When you start to smell the garlic (about two minutes), add the tomato paste.  Cook that for 1 minute stirring constantly.  Make sure you get all of that paste touching some heat because it  helps build the flavor of those concentrated tomatoes and take out the metallic taste associated with tomato paste.

2.  After a minute stirring that tomato paste, add your wine.  Cook this down for 5 minutes.

3.  Now you add you tomatoes and water.  When it comes up to a simmer, lower the heat back down to low and let it simmer for about 60-70 minutes.  You really want very little motion, if there's any popping or bubbling, lower the heat more.  Keep stirring this every few minutes, until it's nice and rich.

Now this recipe I don't season right away because I'm going to use it late in something else.  You can if you like, jut do it to taste.  I break this down into 8 oz. containers and freeze it until I need, just like every other self-respecting Italian.

You got questions?  Bring it in the comments.

Later

-Ther Doctor.