San Marzano Tomato-Basil Sauce

• 2 lbs san marzano tomatoes (canned, whole peeled)
• 2 medium-large cloves garlic
• 1 small-medium white onion
• Approx. 20 basil leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried Italian herbs
• 1/2 teaspoon crushed red pepper
• 1 teaspoon bacon fat
• 1/4 cup olive oil
• 1/3 cup red wine (a medium bodied sweeter wine works well, I like to use shiraz or a blend)
• ground salt and pepper to taste

1. chop and crush garlic cloves
2. dice onion
3. heat oil over medium heat
4. cook onion in oil until tender and translucent
5. add crushed garlic
6. cool until garlic is just golden
7. add tomatoes including juice, crush with a spoon or potato masher
8. add basil, herbs, red pepper
9. OPTIONAL: Blend with immersion blender
10. bring to a boil, stir frequently, hold for a few minutes
11. reduce heat to simmer
12. add wine and salt and pepper to taste
13. add bacon fat (trust me, it really ties all the flavors together)
14. simmer at least 60 minutes.
15. NOTE: You can add sugar and/or little more wine if too salty or acidic

tomatoes, garlic, white onion, basil, oregano, italian herbs, red pepper, bacon fat, olive oil, red wine, ground salt

Taken from www.epicurious.com/recipes/member/views/san-marzano-tomato-basil-sauce-52903051 (may not work)