This recipe appeared in Tony's: The Cookbook by George Fuermann.
1/3 cup Italian extra virgin olive oil 4 garlic cloves, chopped fine ½ cup dry white or red wine ½ teaspoon crushed red pepper (or more if desired) 20 ounces ripe tomatoes, peeled, seeded and chopped, or 1 28-ounce can of imported Italian tomatoes (these must be top-quality) Pinch of seasoned salt Pinch of sugar 2 tablespoons chopped fresh basil
In a heavy saucepan, heat the olive oil over medium heat. Saute garlic until it begins to color slightly. Pour in wine and cook until a good bit of the liquid evaporates. Add the crushed red pepper, tomatoes, salt and sugar and cook over low heat for 20 minutes, until sauce thickens slightly. Add the basil and cook 5 minutes more. Makes about 2 ½ cups or enough sauce for 1 pound of pasta.