Low and slow my Italian friends always tell me is the secret of making delicious tomato sauces for pasta dishes. I make many different twists on a rich tomato sauce, often according to simple recipes friends have told me they use. Always low and slow, and usually that means at least an hour of very gentle simmering. This is a a version of a Sofrito sauce (I am sure there are other versions out there):
INGREDIENTS
- 1tbsp olive oil
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1/2 green bell pepper, seeded, and minced
- 1/2 cup red wine (or white)
- 2 cans of chopped tomatoes, (OR 2 pounds of ripe tomatoes, grated)
- 1 sprig rosemary (I used some dry rosemary rather than trekking down to the supermarket to buy fresh)
- 1/2 teaspoon fine grain sea salt
METHOD
Heat the oil and gently cook the onions, not allowing any browning, until translucent and soft, for ten minutes. Add the garlic and the green pepper, and cook until softened.
Add the wine, and allow to the alcohol to evaporate – a few minutes. Stir in the tomatoes, the rosemary and salt.
Simmer gently, over very low heat, for fifty minutes, stirring occasionally. Taste, and season with more salt, to taste. If using fresh rosemary, remove the sprig. Allow to cool, then store in the refrigerator, until ready to use.
LADY LEWIS 
This is a wonderful recipe for a mother sauce to keep on hand. How long will it last in the refrigerator?
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That is a good question Bernlag. I tend to make a batch and freeze most of it, using just one potion within a couple of days, and defrosting the other portions when I want to use them.
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