Add the onions and garlic and saute until the onions are translucent about 10 minutes. Reduce the heat to low and let the aromatics sweat and soften until the onions have no resistance to the edge of a spoon 20 25 minutes. Add cans of tomato. Sprinkle on black pepper. Add 2 tablespoons garlic.
As soon as garlic is sizzling do not let it brown add the tomatoes then the reserved tomato water. Add a lug of olive oil and the diced onion with a pinch of sea salt. Add basil and parsley and stir well. Fill empty tomato can 1 4 of the way with water and add to the tomatoes. Crush the tomatoes and add with their juices.
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Add whole chile or red pepper flakes oregano if using and salt. Turn heat to medium and cook until garlic is soft and lightly browned. Add garlic and cook stirring occasionally until very soft about 5. Toss the sliced tomatoes and crushed garlic in oil pour into an ovenproof pan and bake for 20 min place the tomatoes garlic and all the remaining ingredients in a food processor and liquidise. In a large casserole pot heat the oil over a medium high flame.
Add the celery carrots and 1 2 teaspoon of. Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally. Cook and stir until softened 3 4 minutes. Add the celery carrots and 1 2 teaspoon of. Add whole chile or red pepper flakes oregano if using and salt.
Cook and stir until softened 3 4 minutes. Pour the sauce into a pan and allow to simmer for about 15 min on a medium heat 25 min if you added the red wine. As soon as garlic is sizzling do not let it brown add the tomatoes then the reserved tomato water. Place garlic and olive oil in large sauce pan. Add the onions and garlic and saute until the onions are translucent about 10 minutes.
