Prepare the Ingredients

1. Chop and Dice:
   • Finely chop 1-2 fresh red chilies.
   • Mince garlic if using fresh garlic.
   • Finely dice ½ cup onion.

Sauté the Aromatics

2. Heat the Oil:
   • In a large saucepan, heat 2 tbsp olive oil over medium heat.
3. Cook the Onions:
   • Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
4. Add Garlic and Chilies:
   • Stir in 1 tbsp minced garlic and the chopped fresh chilies. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Build the Sauce

5. Add Tomato Paste:
   • Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
6. Deglaze with Wine:
   • Pour in the white wine, stirring to deglaze the pan and incorporate all the flavors.
7. Add Diced Tomatoes:
   • Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
8. Season the Sauce:
   • Add 1 tbsp dried parsley, 1 tsp dried oregano, 1 tbsp red pepper flakes, 1 tsp salt, and ¼ tsp ground black pepper. Stir to combine.

Simmer the Sauce

9. Bring to a Simmer:
   • Increase the heat to medium-high to bring the sauce to a gentle simmer.
10. Simmer and Reduce:
    • Once simmering, reduce the heat to low and let the sauce cook for 30-40 minutes, stirring occasionally, until it has thickened to your desired consistency.

Finish and Serve

11. Taste and Adjust:
    • Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
12. Serve:
    • Remove the sauce from heat and let it cool slightly before serving over pasta, as a pizza base, or in any recipe that calls for marinara sauce.