Rustic Pasta Sauce

this makes about 4 quarts of freezable sauce

7 cups pureed skinned fresh tomatoes (or 2-28oz cans tomato puree)

2 cups fresh chunked skinned tomatoes (or 1-16 oz  can diced tomatoes)

2-6 oz. cans tomato paste

1 large onion, diced

3 large cloves of fresh garlic

good olive oil

oregano

fresh basil

fresh parsley

garlic powder

Tony Chachere’s cajun seasoning or any cajun seasoning

sugar

bay leaf

1/2 c. red wine (chianti, or merlot)

Put enough olive oil in a large heavy pot to just cover the bottom.  Add 3 large cloves of garlic minced. (use a press if you have one).  Let sit for 10 minutes.

Heat the oil and garlic until bubbles begin to form around the garlic.  Be careful not to burn.  Add the onion and cook over a med. low heat til the onions are transclucent.  Add 1 T. oregano, 2 tsp. fresh finely chopped basil (or 1 tsp. dried basil). Throw in some salt (about 1 T.) and pepper (about 1/2 tsp.) and mix well.

Add 1 of the cans of tomato paste.  Fill the can about 1/2 full with water and add that to the pot. Mix well.  Turn the heat to med. and simmer for about 5 min.  Stir continuously so it doesn’t burn.

Add another 1 T. salt, 1/2 tsp pepper and 1 tsp oregano.

Add 2 c. fresh chunked tomatoes (or the 16 oz can diced tomatoes) Simmer for 10 minutes, stirring constantly. After 5 minutes. add 2 tsp oregano, 2 tsp. fresh basil (or 1 tsp dried basil), 1 T. fresh chopped parsley, 2 T. cajun seasoning, 2 tsp garlic powder and a dash of black pepper. Continue to simmer for the remaining 5 minutes, stirring constantly.

Add the 2nd 6 oz. can tomato paste. Fill the can 1/2 full with water and add that to the pot. Mix well and simmer for 10 more minutes. Stir every minute or so to keep from burning.

Add more salt and pepper. (about 1 tsp. salt, and another dash of the pepper)

Add the 7 cups fresh tomato puree (or 2-28oz cans of puree)  Mix well.

Add 2 tsp oregano, and 2 tsp fresh basil (or 1 tsp dried) 2 tsp fresh parsley, and 1 tsp garlic powder.  Cover and cook over medium heat, making sure it doesn’t boil, and stirring often for about 10 minutes.

Remove the lid and add 1/2 c. red wine and stir.  Let simmer for another 15 minutes, stirring occassionally.

Drop in 1 bay leaf and stir well. Let simmer for 20 minutes.

Stir in  1/4 c. sugar, cover, and simmer for 30 more minutes, stirring often.  Don’t let the sauce boil.

At this point taste the sauce.  Add more of any of the spices and sugar to taste.  I usually have to add salt and sugar, but that’s just me.

When it tastes the way you like it, turn heat to lowest setting, and cook uncovered for 1 1/2 hours.  Stir often to keep it from scorching on the bottom.

Let sit for 1-2 hours before using. Remove bay leaf. Cool completely if freezing it in quart jars.  This makes approx. 4 1/2 quarts of sauce.  We usually double the recipe and get 9 quarts.

Note: we like really thick sauce.  If you like yours thinner, add a little water.