Tomato 'Cognac' Sauce

• 4 large cooking onions
• 5 or more cloves garlic, smashed then peeled
• 1/4 cup (60 ml) olive oil
• 100 oz (2800 grm). canned plum tomatoes
• 4 tbsp (60 ml). brandy or vodka
• 1/2 cup (125 ml) chopped parsley
• 1 tbsp (15 ml). black pepper
• 1 tsp (5 ml). sea salt
• 1 cup (225 ml) chopped fresh basil, or 1/2 c basil pesto
• 1 cup (225 ml) stock, any will do, turkey, chicken, vegetable, V8.

1. Coarsely chop onions and garlic add to a food processor, pulsing until they are a fine chop.
2. Heat oil in a deep stock-pot; add onions and garlic, sweat until they are translucent.
3. Add parsley, salt and pepper; continue cooking a few minutes stirring often to prevent browning.
4. Add brandy or vodka.
5. Chop the tomatoes in the can to break them up; add to pot.
6. Bring to a brisk boil, stirring often for about 10 minutes.
7. Reduce heat and cover to simmer for 25 minute.
8. Use a hand mixer, the stick with blades to puree to whole thing.

cooking onions, garlic, olive oil, tomatoes, brandy, parsley, black pepper, salt, fresh basil, stock

Taken from online-cookbook.com/goto/cook/rpage/00154C (may not work)