Heat the oil in the sauce pan; add the onion and sauté for 4-5 minutes. Add the garlic and continue to fry for 1-2 minutes more.

Add the wine and bring to a simmer, cook over a medium heat to reduce by half.

Stir in the chopped tomatoes, sugar, salt and pepper and continue to cook for 3-4 minutes until slightly thickened.

Add the cherry tomatoes and cook until they begin to pop, this will take around 4-5 minutes.

Stir in the fresh basil and serve.

Cook's Notes

Use a dry Italian, medium-bodied red wine such as a Chianti or Barbera.

For a more everyday version simply substitute the wine for vegetable stock and adjust the seasoning to taste.

For a spicy version add a good pinch of dried chilli flakes.