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Categories:Viewed: 23 - Published at: 4 years ago
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, lightly bruised
- 4 cans (28 oz. each) plum tomatoes, drained and coarsely chopped
- 1/2 cup dry red wine
- 1/2 cup coarsely chopped parsley
- 1/2 cup basil leaves, torn in half
- 2 tsp. dried oregano
- Salt and freshly ground black pepper to taste
- Pinch of sugar
Method
- Heat the oil in a large heavy pot over medium-low heat.
- Add garlic and cook until it colors slightly but does not burn, 3 to 4 minutes.
- Watch the garlic carefully as it cooks, to be sure it does not burn.
- Once garlic starts to color, it cooks very fast. Remove from heat and carefully stir in the tomatoes and wine. Return the pot to medium heat.
- Stir in the parsley, basil, oregano, salt, pepper and sugar.
- Simmer uncovered, stirring occasionally, for 30 minutes.
- Serve immediately or cool and store, covered, in the refrigerator for up to 2 days or freeze the sauce for later use.
- Yield:
- 7 cups.
