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Categories:
tomatoes tomato sauce tomato paste yellow onions carrots garlic oregano thyme rosemary basil bay leaves salt fresh ground black pepper extra-virgin olive oil red wine
Viewed: 51 - Published at: 8 years agoIngredients
- 2 (28 ounce) cans crushed tomatoes
- 1 (28 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 yellow onions, finely chopped
- 2 carrots, finely grated
- 4 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 14 cup basil
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 12 cup extra virgin olive oil
- 12 cup good red wine
Method
- Saute onion and garlic in olive oil until onions are translucent (about 10 min).
- Add carrot and cook for another 5 minute.
- Add red wine and let the alcohol cook out (another 5 min).
- Add tomato paste and incorporate.
- Add oregano, thyme, rosemary, bay leaves, salt and pepper.
- Add the crushed tomatoes and tomato sauce and stir to combine everything.
- Let simmer over low heat, uncovered, about an hour.
- When finished add torn basil and remove the bay leaves.
- Serve immediately or refrigerate up to 4 days.
