2. Stir in the onions and a generous sprinkling of salt and pepper. Saute the onions until they are golden brown (about 5 minutes).
3. Turn the heat down to medium. Add the garlic, basil, tomato paste and wine and stir, scraping up any brown bits from the bottom of the pan. Simmer until the wine completely evaporates. Do not let the mixture burn.
4. Stir in both cans of tomatoes and their juice, breaking them up with your hands as you add them. Raise the heat to medium high and simmer the sauce, uncovered, for 8 minutes, or until thick. Stir occasionally to keep it from sticking. Taste for seasoning and adjust if necessary.
Copyright © 2012 Lynne Rossetto Kasper
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.