2 cans/jars of diced tomatoes
2 cans/jars of tomato sauce
as much garlic, crushed and minced, as you like
Italian seasoning to taste
1/2 cup of red wine
(I throw the tomatoes in the blender and give them a good chop to reduce the chunkiness.)
Put it all together, bring it to a boil. Simmer for 30 minutes. Add a stick of butter or some cream for a thicker, milder flavor. It is best left to rest in the fridge overnight, but is terrific served right away too.
at 12:18 AM on Jun. 6, 2009