Author: Bob and Robin Young

Source: Adapted from http://www.tastingtable.com//entry_detail/10619/chefs_recipes

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

1

In a medium pot set over medium heat, add the Extra-virgin olive oil, yellow onion, garlic and Red pepper flakes. Cook, using the wooden spoon to stir the onions often, until they are tender and translucent, about 2 minutes.

2

Add the Dry white wine and cook until the wine is nearly absorbed, 5 to 6 minutes. Then stir in the thyme sprigs, Bay leaf, tomatoes, tomato paste and tomato powder.

3

Turn the heat down to medium-low and simmer for 1 hour, then stir in the basil leaves. Turn off the heat and set aside.