Pour some of the remaining wine into a large stock pot, enough to cover the bottom. Keep some nearby in case the pot (or your glass) dries out.
Add the diced onion and cook on medium until the onion is soft and translucent.
Next, add fennel seed and minced garlic. Cook another minute or so until the garlic is soft and the fennel is fragrant.
Add garlic powder, garlic salt, parsley, and Italian seasoning. Stir until wine is soaked up by onion and spices and no liquid remains.
Pour in crushed tomatoes, tomato sauce, tomato paste, and water. Stir until paste is dissolved and well-mixed.
Add sugar and stir until dissolved into sauce.
Keep sauce on medium until it starts to bubble. Be sure to stir frequently to prevent burning. Once sauce begins to bubble, simmer on very low heat until you’re ready to eat (at least 2 hours). Remember to stir every once in a while!
Super Easy Oil-Free Vegan Tomato Sauce - KevCooksPlants.com