Over medium heat in a large dutch oven or sauce pot, heat the olive oil for about 3 minutes.
Pour in the onion and garlic, cook until fragrant, about 3 minutes, stirring frequently.
Pour in all of the tomatoes and tomato sauce, red pepper flakes, salt, pepper, Italian seasoning and baking soda and stir to combine.
Cook for about 10 minutes and taste to adjust seasoning to your preference.
Pour in the wine and stir to combine, cook for an additional 30 minutes. For richer flavor, pour in 1/2 cup of wine every 30 minutes, cooking the sauce and letting it reduce over at least two hours.
Stir in the fresh chopped basil, reduce heat to simmer and cook an additional 10 minutes.
Serve over your favorite pasta or pasta substitute to keto it keto/low carb friendly and garnish with fresh basil leaves if desired.
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