1 Tbs. olive oil
½ cup diced onion
1 Tbs. tomato paste
2 tsp. red wine vinegar
1 15-oz. can crushed tomatoes
2 tsp. sugar
1 clove garlic, minced (1 tsp.)
½ tsp. Italian seasoning or herbes de Provence
1 cup water

Heat olive oil in medium saucepan over medium heat. Add onion, and sauté 4 to 5 minutes, or until softened and translucent. Stir in tomato paste, and cool 1 to 2 minutes, or until tomato paste darkens and begins to look dry. Stir in vinegar to deglaze pan, and cook 30 seconds. Add remaining ingredients, cover, and simmer 30 minutes.

Blend with an immersion blender until smooth. Season with salt and pepper. Serves 4