2 medium onions (chopped)
1 green pepper (chopped)
2 cloves of garlic (minced)
1 T olive oil
14½ oz crushed tomatoes
½ c tomato sauce
2 T dry white wine
1 T parsley (chopped fresh, or dried)
1 T basil (chopped fresh, or dried)
1 T oregano (chopped fresh, or dried)
2 t capers (More or less depending on taste. I prefer a bit more.)
⅛ t pepper
2 t cornstarch
1 T warm water

In medium sauce pan, heat oil and cook onions for about 10 minutes. Add garlic and cook until fragrant. Stir in undrained tomatoes, tomato sauce, wine, herbs, capers, and pepper. Stir while bringing mixture to a boil. Reduce heat and simmer 15 minutes. Combine cornstarch and water thoroughly. Stir milky mixture into sauce. Cook until thickened. Cook for two minutes more.