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Categories:Viewed: 69 - Published at: a year ago
Ingredients
- 56 ounces crushed tomatoes
- 12 ounces roasted red peppers
- 14 cup extra virgin olive oil
- 14 cup red wine (dry)
- 4 -6 garlic cloves, large minced
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 14 cup fresh basil
Method
- Heat the olive oil and garlic together until golden and fragrant.
- add red peppers and wine and reduce.
- Add the tomatoes, salt and basil.
- Stir well to combine, bring to a boil then reduce to simmer.
- Simmer no less than 30 minutes, the longer the better.
- (I sometimes put in a crock pot and let it cook on low all afternoon).
- Add sugar, stir.
- Using an emersion blender puree sauce until smooth.
- If it tastes a bit too acidic, you can add the butter to mellow the flavor.
