Tomato Sauce

This is a work in progress...it started with my Mother's recipe and I have continued to tweak it over the years. This is a very good version, but stay tuned for the tweaks...

Ingredients:

2 cans whole San Marzano tomatoes, crushed by hand (leaves some small-med chunks)

3 cloves garlic, chopped

1 medium onion, chopped

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1 tablespoon salt

1/4 cup red wine

Pepper

Olive oil

Directions:

Over medium heat, sautee onion for 2-3 minutes in 2-3 tablespoons of olive oil, then add garlic and sautee for another couple of minutes. Add tomatoes, basil, parsley, red pepper flakes, sugar, salt, pepper and wine. Bring to boil and reduce heat to low and let simmer for an hour.

In my opinion, it tastes best when left to sit overnight for flavors to meld.

If the sauce seems to watery after simmering, add a little tomato paste to thicken.