Fresh Tomato Sauce - cooking recipe

Ingredients

5 lb. ripe plum tomatoes or 3 (28 oz.) cans crushed plum tomatoes
1/2 c. extra virgin olive oil
1/2 c. diced onion
3 cloves garlic, peeled and minced
1 1/2 c. dry red wine
coarse salt and black pepper to taste
4 or 5 sprigs fresh basil

Preparation

If using fresh tomatoes, core them; cut into coarse chunks and puree in a food processor until smooth.
Strain the fresh or canned tomatoes through a fine sieve to remove the seeds.
Set aside.
In a deep heavy pot, heat the olive oil.
Add the onion and saute until soft.
Add the garlic and saute until soft.
Add the fresh or canned tomatoes and stir to blend.
Add the wine, salt, pepper and basil and stir well.
Bring to a boil; lower the heat and simmer for 25 minutes.
The sauce is ready to use, or it can be refrigerated up to 1 week or frozen up to 3 months.
Makes about 9 cups.