Out Tomato Sauce

By chelyc13

Patsy's Italian Family Cookbook

Ingredients

• 1/4 cup olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, halved
• Two 28oz cans whole San Marzano tomatoes in juice
• 2 tablespoons hearty red wine
• 2 bay leaves
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh flat leaf parsley
• Salt and Freshly ground black pepper

Preparation

Step 1

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Meanwhile, pour the tomatoes and their juices into a large bowl and crush the tomatoes between your fingers until they are in chunks. Pour into the saucepan with the wine and bay leaves and bring to a boil.

2. Reduce the heat to medium low and over. Simmer, stirring occasionally, and cook for 35 minutes. Discard the bay leaves and continue simmering until the tomato juices have thickened, about 25 minutes. Stir in the tomato paste, basil, and parsley, and simmer, uncovered, for 5 minutes more. Season to taste with salt and pepper. Discard the garlic. Now you know the secret to our sauce: it has garlic flavor, but no bits of garlic.