Sweat the Yellow Onion (1) until they are soft but still have a slight bite and then add the Garlic (5 clove) for 30 seconds. Be careful to not overcook the garlic or it will end up with a bitter and burnt taste.
Stir in the Tomato Paste (2 tablespoon) and cook for 1 minute.
Add the Fire Roasted Diced Tomatoes (3 can), Granulated Sugar (1 teaspoon), White Cooking Wine (1/2 cup), Chicken Stock (1/2 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cover and simmer on low for 30 minutes.
Stir in the Butter (1 tablespoon), Fresh Parsley (1/4 cup), and Fresh Basil (1/4 cup).
Use what you need for that day and refrigerate or freeze the rest.