- Cooking Time: 2 hours
- Servings: 6-8
- Preparation Time: 10 minutes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped onions
- 1 cup chopped carrots
- 2 cloves crushed garlic
- 10-12 ripe small to medium tomatoes, peeled and cut into wedges *
- 2 teaspoons Italian seasoning
- 2 bay leaves
- ¼ cup chopped fresh basil
- 1 teaspoon salt
- ½ cup red wine
- 2 tablespoons tomato paste
- Place the oil and butter in a large pot over medium/high heat. When the butter is melted, reduce heat to medium and add the onions, carrots and garlic. Sauté the vegetables until soft, about 5 minutes.
- Add the tomatoes, seasoning, bay leaves, basil, and salt. Bring to a boil and reduce heat to medium/low. Simmer uncovered for about an hour, stirring occasionally. Add the wine and the tomato paste. Adjust the seasonings, if needed. Continue to simmer uncovered until desired thickness is reached, about an hour.
- Let the sauce cool for a few minutes. Discard the bay leaves and process the sauce through a food mill or a blender.
- * If fresh tomatoes aren’t available, use (2) 28 oz cans of whole plum tomatoes.
NotesI had a load of tomatoes to use up, so I thought to make some sauce. This is great over pasta or to use on pizza. Jazz it up with different spices as you like it.
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