inspired by The Spuntino's Tomato Sauce
makes 1 quart
1/2 cup olive oil
1/2 cup hearty red wine
2 tablespoons of minced garlic
1 teaspoon red pepper flakes
2 28 oz cans of peeled whole tomatoes
Sea Salt and black pepper
In a dutch oven warm the olive oil, add garlic and allow to brown but NOT burn (just watch closely and stir often). In a large bowl empty the cans of tomatoes, juice and all. With your hands break apart the whole tomatoes into medium sized chunks (you don't want to loose any of the liquid). When the garlic has browned add the red pepper flakes and give it a good stir. Allow to infuse the oil for about 3 minutes. Then add the tomatoes, wine & S&P. Bring to a boil and then allow the sauce to simmer for at least 4 hours, stirring often. Taste and season as needed.
The long simmer allows the water to completely evaporate and the oil, tomatoes, and wine to become one. Hope you enjoy!