Italian Red Sauce
alt.cooking-chien/Traci & Jeff Poole/2000
Makes 9 cups

4 (28 ounce) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup Chianti or dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Coarse salt to taste
Freshly ground pepper to taste

Puree the tomatoes in a food mill, removing most of the seeds.

In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer.

Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste.

The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container, or in the freezer for 1 month.