1 handful each fresh herbs - I used rosemary, basil, oregano and thyme
1 teaspoon sugar
pinch salt and pepper
Saute the onion and garlic gently in a little olive oil until almost translucent. You don't need a big pot, a small one is fine.
Turn the heat up and add the wine. Cook until wine is reduced and is just coating the onion and garlic.
Add tomatoes, sugar, salt, pepper and herbs. Turn heat down.
Simmer until you're ready to eat. The longer you simmer, the thicker and richer the sauce gets. Too early and the tomatoes juice will still be a bit runny. This is great for summer though, as it makes a light, fresh sauce.
Serve with pasta and a drizzle of olive oil on top.