Spaghetti Sauce - olive oil

Method

• Start by preparing the tomatoes - this is what takes the majority of the time.
• Wash them and take the stems out.
• Cut a shallow x in the bottom of each tomato.
• Bring a pot of water to boil ( I use the same pot that I will later simmer the sauce in).
• Drop the tomatoes in for 2 minutes.
• Take the tomatoes out, rinse in cold water and the skins should pop right off.
• Continue until all to tomatoes have been skinned.
• Chop the tomatoes into medium sized chunks.
• Heat oil in large pan.
• Saute onions, garlic, & green peppers until tender.
• While that is sauteing, combine oregano, basil, parsley, cayenne pepper, and red wine in a food processor and blend finely.
• Watch out - the smell of the chopped cayenne pepper can be very strong!
• The measurements for the oregano, basil, & parsley are approximates, I usually grab some oregano, A LOT of basil and a little parsley and throw them into the food processor, adjust according to your tastes.
• If you like a spicier sauce use 2 cayenne peppers, if you don't like spice, omit the peppers altogether or take the seeds out of the peppers to minimize heat, again adjust according to your tastes.
• Add the red wine sauce, chopped tomatoes, and the rest of the ingredients to the large pan with the onions, garlic & peppers.
• Heat to boiling.
• Reduce heat.
• Simmer, partially covered, for 2 hours, taste at this point and if it is too tomoatoey for you continue simmering until the sauce has reached a flavor you like.
• Stir occasionally while it is simmering.
• Before eating, remove 3 bay leaves.
• Enjoy :).
• Extra can be stored in freezer bags for later meals.
• I have not canned this sauce, I would recommend pressure canning over water bath due to the olive oil in the recipe.
• I am not sure this is acidic enough to water bath can without fear of botulism.