- Ton of tomatoes
- Diced onion
- Minced garlic
- Dash or more of dry red wine
- Sage and Basil leaves, and/or crushed oregano
- Pepper to taste (or red pepper flakes if you like a kick)
Saute the onion and garlic in olive oil until the onions wilt, about 5-8 minutes. Deglaze with the red wine, add the tomatoes, and the spices, and bring to a boil. You can reduce the heat right away to low, or if there is a lot of extra liquid, let it boil, uncovered for another 5-10 minutes. Then let simmer for at least an hour over low heat.
I’m no little Italian grandmother, but it seems to me it’s tough to go wrong with this. If I have fresh herbs, I add those. If I have mushrooms, I’ll add those too. As far as I’m concerned, if you start with fresh tomatoes and you’ve got red wine, you’re looking at a winning combination either way.
Use right away, put in the fridge for up to a week, or let cool and freeze in jars.