1 tbsp garlic, minced
¼ cup onion, minced
5 pcs basil leaves, chopped
¼ cup parsley, chopped
2 tbsp tomato, diced
1 can whole peeled tomato (400 g), reserve juice
1 tbsp parmesan cheese
1 tsp salt
1 tsp ground pepper
2 tbsp white sugar
3 tbsp white wine
Oil (preferably olive oil), for sautéing
1 tbsp butter, optional
1. Heat oil in a pan.
2. Adjust to medium heat then add garlic and onion. Sauté until the onion becomes translucent.
3. Adjust to high heat then add the white wine. Simmer until almost all liquid evaporates.
4. Add the fresh tomato, canned tomato, sugar, salt, pepper, basil, parsley and parmesan cheese. Also add butter if you want to have a shiny effect on the sauce. Adjust to low heat, stir then simmer for about 10 minutes.
5. If using immediately, transfer to a serving bowl. If not, transfer to an air-tight container then refrigerate.