Oven-Roasted Tomato Sauce, 3 Ways - cooking recipe

Ingredients

1 (28 ounce) can diced tomatoes
1/2 cup red wine
3 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, thinly sliced
2 sprigs basil
1 sprig oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
kosher salt & freshly ground black pepper

Preparation

Preheat oven to 350 degrees F.
In a medium dutch oven, combine tomatoes, red wine, olive oil, 1/2 cup water, onion, garlic, basil, oregano, red pepper flakes, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil over medium-high, and then transfer to oven. Roast, stirring occasionally, for 2 hours, until sauce is reduced and caramelized on the edges. Remove from oven, remove basil and oregano sprigs, and season to taste with salt and pepper. The sauce will stay in the refrigerator for 5 days.
Variations:
MEAT SAUCE: Add 1/2 pound ground beef to a dutch oven at beginning of recipe, before roasting.
VODKA SAUCE: Add 1/2 cup heavy cream to the sauce when finished roasting.