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Post by mandie68 on Dec 14, 2011 10:14:11 GMT -5
4 Tablespoons olive oil 1 medium onion, diced 1 green bell pepper, diced 2 Tablespoons minced garlic (4 or 5 cloves) 1 Tablespoon chopped fresh basil 1 Tablespoon chopped fresh thyme 1 Tablespoon chopped fresh oregano 1/2 cup red wine two 28 oz cans diced tomatoes two 29 oz cans tomato sauce 2 Tablespoons sugar salt and pepper to taste
Heat the oil in a large, heavy pot over medium heat, then saute the onions, bell pepper, and garlic until the onion is translucent (be careful not to burn the garlic).
Stir often to keep vegetables from sticking. Add the hearbs and continue to stir for 1 minutes. Add the wine and cook, stirring for 1 minute longer.
Add the diced tomatoes and stir for 2 minutes, then add the tomato sauce, sugar, salt, and pepper. Reduce the heat and simmer, stirring occasionally, for at least 2 hours. The longer it cooks, the thicker it gets.
Makes about 3 quarts
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