Hearty Tomato Cooking Sauce - From Scratch

In response to Kristy's request, here is my 'recipe' although it does tend to change quite a bit depending on what's lurking in the fridge.
Serves 4-6
Basic ingredients:
2 cans (or 1 large can) of chopped tomatoes
1 large onion, finely chopped
2 cloves of garlic
1/2 bunch flat leaf parsley, finely chopped
1/2 bunch basil - don't chop til later or it will go black and disgusting!
2 Anchovies (optional but don't worry - you won't taste them)
6 black Kalamata olives chopped (again, optional if you don't like olives)
Olive oil - About 2 tablespoons, although you could use less if using non-stick pan
Salt & Pepper
Pinch of sugar
Sloosh of wine (white or red - doesn't matter)

Heat the oil in a pan, add the olives and anchovies and fry until fragrant (1-2 min). Add the onions. When they are soft and transparent, add the garlic and stir through for about a minute. Add the tomatoes, parsley and wine. Cook for a couple of minutes and then taste. This is where you add a bit of sugar to take the sourness away from the tomatoes. Generally, I put in about half a teaspoon.
Cook over fairly high heat (so it's bloop-blooping away nicely), stirring occasionally until thick and gorgeous (about 20 minutes). Chop the basil now. Season to taste and add the basil.

Variations and additions:
More vegies: Add chopped mushrooms and capsicum at the garlic stage.
Or add small florets of broccoli and a handful of toasted pine nuts or almonds at the tomato stage.
Add some heat: Add freshly chopped and deseeded chilli at the garlic stage (and maybe a shake of cumin and coriander powders to give some mexican flavour) Leave out the basil. Good with rice.
Vego Bolognese style: Add a dash of worcestershire sauce and 1/2 packet of pre-soaked Sanitarium Vegie-Mince (see pack for instructions - I love this stuff, really versatile).
A bit fishy: Add a can of tuna (well drained) just before the tomatoes. This is great with rice.

Cheers
Del