START WITH GOOD FRESH CHERRY TOMATOES, ABOUT 2 PINTS
in the early cooking process
3 Tbsp. olive oil
1 large onion. diced
4 cloves garlic. sliced
1 sweet yellow pepper, chopped
1/4 cup dry white wine
1/4 cup red wine
1/4 cup fresh basil. rough cut
3 sprigs fresh rosemary, cut off and chopped
1/2 tsp. red pepper flakes
salt and pepper to taste
1 Tbsp. agave nectar
Heat the oil and saute the chopped onions for a few minutes. When they start to soften, add the garlic and peppers. Continue to cook for a few minutes.
Add the whole cherry tomatoes, wines, basil, rosemary, red pepper flakes, salt and pepper and agave nectar. Bring all to a boil, cover, reduce heat and simmer for at least 60 minutes.
When ready to serve, using an immersion blender, blend the mixture until mostly smooth but still containing some chunks.
serve with a pasta that "catches" the sauce