Yield: 1 servings
|4 cans||Whole Italian plum tomatoes ; (28 oz ea)|
|¼ cup||Extra-virgin olive oil|
|3 \N||Garlic cloves; thinly sliced|
|1 teaspoon||Crushed red pepper flakes|
|1 cup||Chianti or other dry red wine|
|1 tablespoon||Dried oregano|
|8 \N||Fresh basil leaves|
|\N \N||Coarse salt; to taste|
|\N \N||Freshly-ground pepper; 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 saute until golden brown, 1 to 2 minutes. Add red pepper flakes. 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, 1½ 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 to 4 days in a covered container or in the freezer for 1 month.
Makes about 9 cups.
Cuisine: "Italian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "9 cups" Per serving: 506 Calories (kcal); 54g Total Fat; (94% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Mark Strausman, Owner and chef; Campagna, 24 Eas Converted by MM_Buster v2.0n.