Why buy the store bought stuff full of perservatives making it safe to sit on your shelf for months when you can make your own and TASTE the Freshness of each ingredient!? MMMMmmmmm and it makes your house smell like a little old Italian lady is at work in your kitchen! Yes Please!

Makes about 32 oz. or 4 ½ cups

Ingredients:

12 Ripe & Ready Roma Tomatoes Peeled-  See how to Peel

5 Garlic Cloves (Large)- Minced

1 6 oz. Can Tomato Paste

12 oz.  Water

3-5 Bay Small Bay Leaves or 2-3 Large

1 Cup Fresh Homemade Italian Seasoning or 3 Tbsp. of dried store bought seasoning.

½ Cup Red Wine – I used Cabernet

1 Small Sweet onion – Diced

Salt & Pepper to taste

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• Peel tomatoes separating skins into a separate bowl
• Squeeze skins into medium size bowl to get remainder of their juice
• Cut the bottom off tomato and quarter
• Using hands wipe seeds out of quarters and into the skin juice bowl
• Loosely chop or tear apart tomato quarters and put into a large bowl
• Try to preserve the juice on the cutting board as well. Pour that into your tomato flesh and juice mixture.
• Once all tomatoes are deseeded and chopped using a strainer separate extra juice from seeds into the bowl of fresh tomatoes
• Transfer juice and tomatoes into food processor or blender and puree until desired texture is achieved. Set aside
• In large sauce pot heat 2 Tbsp. extra virgin olive oil on Med-High heat
• Toss in chopped onions & sauté
• Once onions are slightly transparent add tomato puree
• Stir and season lightly with salt & pepper (You’ll use quite a bit but take it slow at first you can always add more its harder to take away)
• Throw in minced garlic, homemade Italian spice  ,bay leaves, tomato paste and water (just refill paste can 2 times)
• Cover let simmer on medium to low heatr for about 30 minutes, stirring occasionally.
• And of Course don’t forget the most important part… Pour Yourself a glass of wine while this simmers. This was a lot of work, you deserve it!
• Add ½ Cup wine stir and continue to gently simmer.
• Allow to gently simmer for AT LEAST 1 ½ Hours. My preference is at least 2. The longer it simmers the more time the flavors have to get to know each other.
• Pour over your favorite pasta
• ENJOY!!

Peel tomatoes separating skins into a separate bowl

Squeeze skins into medium size bowl to get remainder of their juice

Cut the bottom off tomato and quarter

Using hands wipe seeds out of quarters and into the skin juice bowl

Try to preserve the juice on the cutting board as well. Pour that into your tomato flesh and juice mixture.

Once all tomatoes are deseeded and chopped using a strainer separate extra juice from seeds into the bowl of fresh tomatoes

Once all tomatoes are deseeded and chopped using a strainer separate extra juice from seeds into the bowl of fresh tomatoes

In large sauce pot heat 2 Tbsp. extra virgin olive oil on Med-High heat. Toss in chopped onions & sauté. Once onions are slightly transparent add tomato puree. Stir and season lightly with salt & pepper (You’ll use quite a bit but take it slow at first you can always add more its harder to take away).Throw in minced garlic, homemade Italian spice, bay leaves tomato paste and water (just refill paste can 2 times). Cover let simmer for about 30 minutes on medium to low heat, stirring occasionally.

Add ½ Cup wine stir and continue to gently simmer.

And of Course don’t forget the most important part… Pour Yourself a glass of wine while this simmers.

This was a lot of work, you deserve it!

Occasionally take a taste test to make sure your sauce is up to your standards on salts, peppers and seasonings.

Use immediatly or store cooled sauce in a Jar in the fridge or freezer until ready for use!

ENJOY!!!