BASIC TOMATO SAUCE

MAKES ABOUT 2-1/2 CUPS

This is a basic tomato sauce that can be used in a variety of presentations. The amount may be adjusted as needed. The herbs you use will depend on the dish it accompanies. If you plan to store in small quantities for future uses, the herbs may be omitted and added when reheated.

INGREDIENTS

1/4 cup olive oil

1 medium onion, diced

4 large cloves garlic, minced

3 cans (14.5 ounces each) whole tomatoes and juices, crushed with fingers

1/4 cup dry red wine, such as a merlot (optional)

1 tablespoon dried herbs, such as basil, oregano, thyme, rosemary, or a combination

Salt and pepper to taste

Heat a large skillet over medium-high heat. Add the olive oil and heat. Add the onions and sauté until soft. Add garlic and sauté for an additional minute. Add tomatoes, wine, herbs, salt and pepper. Cook over medium heat until liquid has reduced, about 20 minutes, stirring occasionally. (The amount of reduction depends on the desired thickness of the sauce.) Taste for seasoning. Sauce may be stored for about 1 week in the refrigerator, or about 10 months in the freezer.

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