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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 1 3/4 hours. Notes: If making sauce up to 3 days ahead, cool, cover, and chill. Ingredients:
2 cans (28 oz. each) crushed tomatoes with basil and oregano |
5 cans (6 oz. each) tomato paste |
3 cups chopped roma tomatoes (about 1 1/4 lb.) |
1 1/2 cups dry red wine |
1 cup chopped onion |
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil |
1 tablespoon minced garlic |
5 dried bay leaves |
1 teaspoon dried oregano |
1 teaspoon pepper |
salt |
Directions:
1. In an 8- to 10-quart pan, combine 3 cups water, canned tomatoes with their liquid, tomato paste, Roma tomatoes, wine, onion, basil, garlic, bay leaves, oregano, and pepper.
2. Bring to a boil over high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until reduced to 4 quarts, 45 minutes to 1 hour.
3. Remove bay leaves and add salt to taste. Use hot or cool.
4. Note: Nutritional analysis is per cup.
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