It has taken quite a lot of experimentation to perfect this sauce.. I love it! It is so versatile and freezes well. All you need is this sauce, a bottle of wine, and a huge loaf of crusty bread…or use your imagination..the possibilities are endless!

 

You will need..

-Extra Virgin Olive Oil

-Wooden Spoon (recommended)

-1 med to large yellow or white onion chopped

-2-4 cloves of garlic roughly minced

-1/4 to 1/2 tsp red pepper flakes (depends on your taste)

-Approx. 1/2 tsp good Italian seasoning (I prefer the Olde Thompson Grinder)

-Approx. 1/2 tsp freshly ground pepper and 1 tsp salt ( I use S&P grinders so measurement is by taste)

-1/4 c freshly chopped Basil (you can use a little more if you like a lot of basil)

-About 2 oz. of your favorite red wine ( I prefer Apothic Red)

-1-28 oz. can Cento whole peeled tomatoes

-4 to 5 tsp granulated white sugar

-2-14.5 oz. cans Hunts Basil Garlic Oregano diced tomatoes

-2-24 oz. cans Hunts Garlic and Herb pasta sauce

-1-24 oz. can Hunts Roasted Garlic and Onion pasta sauce

In a large Pyrex measuring cup (4c) pour can of Cento tomatoes and roughly crush with a potato masher or a fork and set aside

In a medium Dutch oven on medium heat drizzle a generous amount of olive oil enough to lightly cover

With wooden spoon sauté onions about 2-3 minutes

Add garlic, 1/2 the salt and pepper, red pepper flakes, 1/2 the Italian seasoning and 1/2 of the fresh basil, continue to stir until you see brown in the bottom of the pan and ingredients have blended well (do not burn)

Add red wine and deglaze bottom of pan (the smell will be amazing!)

Reduce heat to low/medium

Pour in Cento tomatoes and stir.. let warm

Add sugar and stir

Stir in both cans of diced tomatoes and stir gently

Add all 3 cans of pasta sauce and remaining salt & pepper and Italian seasoning and gently stir until all ingredients are blended

Simmer on very low heat for approx. 30 minutes or until hot

Fold in remaining fresh basil and do a taste test… add more seasonings if necessary to your taste

Keep warm on lowest heat or if using a Dutch oven take off heat and leave lid on until serving.. you do not want high heat.. sauce will burn and ruin the flavor

Stir well before serving

Ladle sauce on just about anything! Can be used for dipping or can be added to other recipes. I recommend making double batches.. one to eat and one to freeze. Enjoy!

Created with love by:

Creations_by_Char

Char Head 🙂