|This tomato got herself stuck on the fence. I think we'll have to cut her on the day of sauce making!|
4 twenty-eight-ounce cans whole Italian plum tomatoes (Nolan uses large fresh homegrown tomatoes. 20 large, 40 small or some combination)
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp crushed red-pepper flakes
1 cup Chianti or other dry red wine
1 TBSP dried oregano
8 leaves fresh basil
Coarse salt and freshly ground black pepper
1. Puree the tomatoes in a food mill, removing most of the seeds. (**Nolan informs me he peels the fresh tomatoes, puts them in a big bowl and "mushes" them up with his hands. This is perhaps one of the reasons he loves making this sauce. LOL).
2. In a medium stockpot, heat olive oil over medium heat. Add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes. Add wine, stirring to combine. Add remaining tomatoes.
3. Reduce heat. Add the oregano, and simmer, stirring occasionally, until sauce has thickened slightly, 1 1/2 to 2 hours.
4. Add the basil. Season with salt and pepper. Store sauce in an airtight container, refrigerated, up to 4 days. Alternatively, store in freezer up to 1 month. (Final note: I keep it in the freezer up to 1 year).