Ingredients
2 lbs san marzano tomatoes (canned, whole peeled)
2 medium-large cloves garlic
1 small-medium white onion
Approx. 20 basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon crushed red pepper
1 teaspoon bacon fat
1/4 cup olive oil
1/3 cup red wine (a medium bodied sweeter wine works well, I like to use shiraz or a blend)
ground salt and pepper to taste
Preparation
chop and crush garlic cloves
dice onion
heat oil over medium heat
cook onion in oil until tender and translucent
add crushed garlic
cool until garlic is just golden
add tomatoes including juice, crush with a spoon or potato masher
add basil, herbs, red pepper
OPTIONAL: Blend with immersion blender
bring to a boil, stir frequently, hold for a few minutes
reduce heat to simmer
add wine and salt and pepper to taste
add bacon fat (trust me, it really ties all the flavors together)
simmer at least 60 minutes.
NOTE: You can add sugar and/or little more wine if too salty or acidic
