1.   In a deep pot, set to medium-low, heat the oil until it begins to sizzle then add the diced onions. Cook for 2 minutes

2.   Add the garlic and stir

3.   Cook until the onions are starting to be translucent but have not changed color. This will take up to ten minutes.

4.   Add the 2 cans of whole tomatoes to the pot and mash with a potato masher

5.   Add the wine or balsamic vinegar and stir

6.   Add the liquid butter (or it can just be added as a solid- it will melt)

7.   Add all the rest of the seasoning; Dried parsley, salt, pepper, rosemary, oregano, thyme and basil. Stir well.

8.   Reduce heat to low and cover the pot with a lid, allowing a small opening for the steam to escape,

9.   Cook for 2-3 hours. Stir about every 15 minutes.

10.   When done, remove from heat and set aside to cool. Enjoy!