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In a food processor, pulse the tomatoes into a sauce. It doesn't have to be completely smooth, it can have chunks, but you want them smaller than 1/16th an inch.
In a medium saucepan over medium high heat, add the olive oil and melt the butter into the oil.
Add the garlic and dry spices to the pan. Cook, stirring frequently, until the garlic is softened but not browned, about 3 minutes.
Add the tomatoes, paste, onion halves, basil sprigs (with stems), Chianti (if using) and bring to a simmer. Let it simmer for 12 minutes, stirring occasionally.
When ready, remove the onion halves and the stems from the basil and discard them. Now your sauce is ready to spread,