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 Fresh Sicilian Tomato Sauce |
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| 1/4 cup Olive oil 2 medium Onions (chopped) 9 cups Tomatoes (very ripe - cored & chopped) 2- 28 oz cans Diced tomatoes (undrained) 1 Green pepper |
6 cloves Garlic (crushed) 1/4cup Fresh parsley (chopped) 1/2 cup Dry white wine 1 cup Chicken broth 1 Tsp. Basil (dried) 1 Tsp. Rosemary 2 Tsp. Sugar Salt & black pepper to taste |
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Heat oil in an 8 to 10 quart heavy-bottom pot. Sauté onion and garlic until tender. Add all remaining ingredients except salt & pepper. Bring to a simmer and cook gently, uncovered, for four hours. Stir often. Taste, and add salt & pepper as desired. Yield: about 4 quarts I make big batches of this at the end of season and store in freezer bags for use all winter long. Great for lasagna, spaghetti, chili, etc.
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