In a large frying pan, or heavy based saucepan, put the garlic onions and oil on a medium heat.

Once the onions are translucent (and your kitchen smells amazing) add the dried herbs and cook for a further two minutes. 

Add the wine and cook until it's almost all evaporated.

In a bowl, pour out the tomatoes. Crush them in your hands until you get a good mixture of chunks and smooth bits. Personally, I prefer this to tinned chopped tomatoes. 

Add the tomatoes to the pan and cook until most of the moisture has gone. season to taste, and add the shredded basil right at the end, to keep that fresh herb flavour.