2 Cups Dry Red Wine 1/2 Tbs Salt 1/2 Tbs Ground Black Pepper 12 Large Sprigs Basil, chopped
Recipe Steps
1.
Peel and deseed tomatoes, removing core and blossom ends. (See notes on how to blanch/peel tomatoes). When deseeding, put the seeds in a sieve over your tomato bowl and with a spoon, stir to capture the juice and pulp.
2.
Puree the tomatoes and set aside.
3.
Heat the olive oil in a large pot, and cook the onion over medium heat, stirring, until soft.
4.
Add the Garlic and cook, stirring occasionally, until soft. Do not let the garlic brown or an acrid taste will be imparted to the sauce.
5.
Pour in the tomatoes and wine, and stir to combine.
6.
Add the remaining ingredients and simmer until thickened (reduced to roughly half).
7.
Sauce can then be used immediately, refrigerated or canned in pint jars.
Special Notes
-
To peel tomatoes, blanch them in boiling water for about 30 seconds, then place them in a cold water bath to stop the cooking. Once cool, core and remove skins.
