This recipe is the best tomato sauce I have ever had. It does take some time and work, but you can double or triple the batch and freeze it and then you will have it at all times.
4- 28oz cans tomato puree
1/4 C. extra virgin olive oil
3 cloves garlic, thinly sliced
1 t. crushed red pepper flakes
1 C. dry red wine
1 T. dried oregano
8 leaves fresh basil
coarse salt
freshly ground pepper
In a large stockpot, heat the oil over medium heat. Add the garlic and briefly saute, careful not to burn it. Add in the red pepper flakes and slowly add in half the tomato puree and the wine. Mix well. Add in the remaining tomatoes. Mix well. reduce heat to low and let simmer. Add the oregano Dan continue to simmer until slightly thickened, about 90 minutes, stirring occasionally. Add in the basil, and season with salt & pepper to taste.
* I usually buy the red wine at the grocery store by the vinegars but more than once I bought an actual bottle of red wine and you can taste the difference. You can not taste the wine in the recipe, but you can taste the difference in quality ingredients.
