Red if I'm using wine, but I'll usually skip the wine. Tomatoes, onions, herbs, salt, and a pinch of sugar. If I'm feeling adventurous, grated carrots and/or Worcestershire sauce.
That said, the key to balancing tomatoes is to bring either fattiness or earthiness to the table, which means meat or mushrooms, generally. But you can also get a nice earthy, woody sort of flavor from a hefty dose of thyme, rosemary, and basil. (I like to start with two 28 oz cans of San Marzano tomatoes, add four sprigs each of fresh thyme and rosemary, and a sprig of two of dried African blue basil. You can also use a fresh Genovese basil. Just saute half an onion, add the tomatoes, add the herbs, and add salt. Cook down by about 50%, and the tomatoes will produce their own umami flavor, too.)
-----signature-----
Remember, remember, the seventeenth of May...tember...
The walrus, spam-bannings, and plot
I know of no reason the Walrus Night treason
Should ever be forgot
