This is a classic Italian pasta sauce that can be made with either fresh or canned tomatoes. It is good served as is or with browned ground meat added. A versatile sauce, it's good with meatballs, as a pizza sauce, or in baked pasta dishes. This recipe may be canned or frozen.
Go to www.theyummylife.com for posts about (1) step-by-step canning tips, and (2) how to blanch and peel tomatoes.
2 28-oz. cans unsalted whole tomatoes, coarsely chopped; OR, 8 c. (4 lbs.) coarsely chopped fresh plum tomatoes that have been blanched and skinned
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon crushed red pepper
2/3 cup dry red wine
1/3 cup red wine vinegar
1 6-oz. can tomato paste
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
1/4 cup chopped fresh Italian parsley (or 1 tablespoon dried parsley)
1/2 teaspoon sugar
1-1/2 to 2 teaspoons kosher salt (to taste)
1/2 teaspoon ground black pepper
In large stockpot, warm olive oil over medium-high heat. Add garlic and red pepper flakes and cook approx. 1 minute--don't let the garlic brown. Add tomatoes (include liquid in canned tomatoes), wine, vinegar, tomato paste, oregano, thyme, marjoram, basil, parsley, sugar, salt, and pepper. Bring everything to a boil, lower heat and simmer uncovered for 40-60 minutes, until mixture is desired consistency. Taste & add salt, if needed. This is a chunky sauce. For a smoother sauce, blend with an immersion hand blender or food processor. May be frozen or canned. To can, ladle sauce into hot, sterilized jars, leaving 1/2 inch headspace. Process in water bath 35 minutes for pint jars or 40 minutes for quart jars.
Weight Watchers PointsPlus = 1 point per 1/2 cup serving