adapted from smittenkitchen.com
yield: 4-5 cups of sauce
4 lbs of fresh tomatoes
1/4 cup olive oil
1 yellow onion- diced
3 cloves of garlic
fresh basil
1/4 cup red wine
2 Tablespoons sugar
2 Tablespoons capers
ground red pepper
fresh ground salt & pepper
Bring a pot of water to boil. On the side prepare a large bowl with ice water in it. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 - 60 seconds until skins start to peel back, then transfer to ice bath. Peel the tomatoes with a knife and discard the skins. Or don't do any of this and just buy some canned tomatoes. Halve peeled tomatoes and remove the seeds, coarsely chop the tomatoes. Chop onion and garlic.
Heat olive oil in a large pot over medium heat. Cook onions and garlic for about 10 minutes, until the onions start to become opaque. Add the tomatoes and bring to a simmer, lower heat to medium low. Add remaining ingredients and simmer for 45-60 minutes. Adjust spices. Leave sauce chunky, or use and immersion blender for smoother texture.
This printable recipe from StartingtoSimmer.blogspot.com
