Tomato Sauce - VegetarianWritten by Drummer Boy on October 08, 2008
4 cans crushed tomatoes (plain crushed tomatoes)
2 small cans tomato paste
Handful each of fresh basil, oregano, parsley (optional) – CHOPPED FINE.
Few shakes of Hot Red Pepper
2 tsp salt, to taste
8 cloves of garlic – ½ chopped thinly, ½ pressed
1 Cup Red Wine
1/2 Cup Grated Romano Cheese (or a nice whole chunk of Parma Cheese to float in sauce while it is cooking)
2 Cups Water (less if you like sauce thicker)
Heat olive oil (approx 4 tbsp) in large stock pot over medium heat. Chop onion fine, add to pot and cook until it starts to lightly brown. Add garlic, and simmer 3 minutes longer. Add all remaining ingredients, and bring to a boil. Once boiling, reduce heat to simmer...anywhere from 2 to 4 hours, depending on how much time you have. Stir sauce every 15 to 20 minutes and scrape bottom of pan. Enjoy!
Serve with fresh Romano grated cheese over pasta, chicken cutlets, etc. Also great on homemade pizza and polenta. Freeze any remaining sauce.