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Harvest Spaghetti Sauce
Ingredients
- 2 T olive oil
- 1 large sweet onion finely chopped
- 8 cloves garlic minced
- 16-20 large ripe tomatoes (5 lbs/2.5 kg)
- 2- (5.5 oz/156 ml) cans tomato paste
- 1/2 cup red wine or sherry
- 1 large red or green pepper finely chopped
- 3 bay leaves
- 1 T dried basil
- 1 tsp each dried thyme, oregano, rubbed safe, salt, fennel seeds and hit chili flakes
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Directions
- Heat oil in large sauce pan. Add onion and garlic. Sauté on med low until soft(10 min) stir often. Peel tomatoes core and chop. Add tomatoes, juice with seeds to onion mixture. Stir in remaining ingredients. Increase heat and bring to a boil. Stirring often.
- Reduce heat to simmer uncovered until thickened from 1 1/4 to 1 1/2 hours. Pulse in food processor when cool. Refrigerate up to 5 days. Greece up to 6 months
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