1. Clean the garlic and finely dice. 2. Clean the onion and roughly chop. 3. In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes. 4. Wash and roughly chop the tomatoes. 5. Add to garlic and onion. Cook and stir for 10 minutes. 6. Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper. 7. Wash and roughly chop the basil and oregano. Stir into the sauce. 8. Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta! 9. This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve! ---------------------------------------------------------------------------
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Ingredients
