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Ingredients
- 15 pounds tomatoes
- 10 pounds of diced onions
- 1 cup olive oil
- 3 tbsp salt
- 1 tbsp pepper
- 1 bottle red wine
- 2 cups oregano, rosemary and basil
- 1 cup lemon juice
Details
Servings 9
Preparation
Step 1
Sautr onions in olive oil until transluscent, about 15 minutes.
Coarsely chop tomatoes and put into a dutch oven.
Add onion mixture.
Stir well and bring the entire pot to an even slow simmer. When reduced by one third add the wine. Cook until desired thicness.
Then select and chop fresh herbs. Mix in herbs and lemon juice and simmer for 5 minutes.
Process with a water bath.
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