Traditional Italian Tomato Sauce
- 2 - 28 oz cans tomato puree
- 2 - 28 oz cans crushed tomatoes
- 1/4 cup extra-virgin olive oil
- 3+ cloves garlic, thinly sliced
- 1 tsp crushed red pepper flakes
- 1 cup Chianti (optional)
- 1 tbsp dried oregano
- 2 tsp dried basil
- 2 bay leaves
- 8 leaves fresh basil
- Coarse salt
- Freshly ground black pepper
- In a medium stock pot, heat olive oil over medium heat. Add garlic and saute until golden brown, 1-2 minutes. Add red pepper flakes. While oil is sizzling, slowly add half the tomatoes. If desired, add wine, stirring to combine. Add remaining tomatoes. Reduce heat and add the oregano, dried basil, and bay leaves. Simmer, stirring occasionally, until sauce has thickened slightly, 1.5-2 hours. Add the fresh basil. Season with salt and pepper. Remove bay leaves.
tomato puree, tomatoes, extravirgin olive oil, red pepper, chianti, oregano, basil, bay leaves, basil, salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/traditional-italian-tomato-sauce-50126135 (may not work)