4 – 28 oz. cans whole Italian plum tomatoes (If preparing in August or September, use fresh plum tomatoes. Cut them into large pieces, and run them through a food mill. Slow cooking will allow the skin to melt into the sauce.)
¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
coarse salt to taste
freshly ground pepper to taste
sugar, to taste
Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat; add garlic, and sauté until golden brown, 1 to 2 minutes. Add red pepper. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 ½ to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1 month. Makes about 9 cups
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