Step 1

Add olive oil, onions and whole garlic cloves with pinch of kosher salt to a deep sided pan or dutch oven.

Step 2

Saute over medium heat until the onions are soft and translucent and garlic is golden in spots. Remove the garlic to a clean dish and set off to the side.

Step 3

To the onions, add the tomato paste. Stir and cook for 1 minute before pouring in the wine. Stir and cook for 1 to 2 minutes or until reduced.

Step 4

Next add in whole tomatoes, parmesan rind and grate in the garlic cloves. Stir to combine, smashing a few of the tomatoes with the back of your spatula.

Step 5

Cover and simmer the sauce over low heat for 2 hours, or up to 4 hours. Stirring ocassionally.

Step 6

Remove the parmesan rind before using a handheld blender and pureeing until smooth.

Step 7

When sauce is smooth, stir in basil, oregano and thyme. Seasoning with salt to taste.