2 Tbsp olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
1 (6-oz.) can tomato paste, no salt added
1/4 cup red wine
2 cans (28-oz) whole peeled tomatoes (like San Marzano or Cento) fresh crushed or pureed in blender or food processor
2 Tbsp agave nectar
1 tsp sea salt (or Himalayan salt)
1/4 tsp ground black pepper
1 (3-oz) Parmesan (or parmigiano) cheese rind
3 Tbsp finely chopped fresh basil
Heat oil in a large saucepan over medium-high heat.
Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent.
Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.
Add wine; cook, stirring constantly, for 2 to 3 minutes.
Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.
Add cheese rind; cook, stirring occasionally, for 1 hour.
Add basil; mix well.