In the bowl of a food processor, place tomatoes, tomato paste, chopped parsley, chopped basil, minced garlic, oregano, brown sugar or sucanat, sea salt, pepper and red pepper flakes.
Pulse several times until smooth.
In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes.
You want your onions to be soft, but not brown.
Add the wine, chicken broth and tomato mixture.
Simmer for 30 minutes, stirring occasionally.