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Ingredientes
- 4 can whole Italian plum tomatoes - (28 ounce ea)
- 1/4 c. extra-virgin extra virgin olive oil
- 3 x garlic cloves thinly sliced
- 1 tsp crushed red pepper flakes
- 1 c. Chianti or possibly other dry red wine
- 1 Tbsp. dry oregano
- 8 x fresh basil leaves
- Â Â Coarse salt to taste
- Â Â Freshly-grnd pepper to taste
Direcciones
- Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the extra virgin olive oil over medium heat, add in garlic, and saute/fry till golden, 1 to 2 min. Add in red pepper flakes. While the oil is sizzling, slowly add in half of the pureed tomatoes and the wine, stirring to mix. Add in remaining tomatoes, reduce heat to low, and let simmer. Add in the oregano, and continue to simmer till slightly thickened, 1 1/2 to 2 hrs, stirring occasionally.
- Add in the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container or possibly in the freezer for 1 month.
- Makes about 9 c..
- Yield: 9 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1065g | |
| Calories 829 | |
| Calories from Fat 489 | 59% |
| Total Fat 55.36g | 69% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1099mg | 46% |
| Potassium 1822mg | 52% |
| Total Carbs 41.28g | 11% |
| Dietary Fiber 9.1g | 30% |
| Sugars 19.86g | 13% |
| Protein 7.03g | 11% |
