Here's the recipe that is sure to become an heirloom in my clan.
- 2 (28 ounce) cans whole tomatoes, packed in juice
- 2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 2 medium cloves garlic, minced or pressed through a garlic press
- 1/2 teaspoon dried oregano
- 1/3 cup dry red wine, such as Chianti or Merlot
- 3 tablespoons chopped fresh basil
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons sugar, as needed (varies due to your canned tomato's acidity)
- Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard the cores; let tomatoes drain excess liquid, about 5 minutes. Remove and set aside 3/4 cup of the tomatoes from the strainer. Set aside 2 1/2 cups of the tomato juice...discard remainder.
- Heat olive oil in a large skillet over medium heat until simmering. Add onion and cook, stirring occasionally, until softened and golden around the edges, 6-8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of the pan and brown fond forms around pan edges, 10-12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8-10 minutes.
- Transfer sauce to food processor (or insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil, salt, pepper and sugar to taste.
The photo above is from bramblings blog...here's a link to see her step by step guide to canning tomatoes!