This recipe originally accompanied Ratatouille .

Ingredients

　　1 tablespoon olive oil

　　1 small onion, diced (about 1/2 cup)

　　2 cloves garlic, minced (about 1 tablespoon)

　　1 small red bell pepper, diced (about 1/2 cup)

　　1 cup dry white wine

　　2 sprigs fresh marjoram

　　3 sprigs fresh thyme

　　6 whole leaves fresh basil

　　1 (15-ounce) can crushed tomatoes

　　1 tablespoon tomato paste

　　In medium saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, and pepper and sauté until just tender, 6 to 7 minutes. Add wine, marjoram, thyme, and basil and simmer, uncovered, until reduced by half, about 10 minutes. Add tomatoes, tomato paste, and 3/4 cup water to pot and simmer, stirring occasionally, until slightly thickened, about 30 minutes. (Sauce can be made ahead and refrigerated up to 3 days.)