Basic Fresh Tomato Sauce

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I discovered this sauce recipe by total accident, randomly paging through a 33 year old sunset canning book. Once made, it is the best fresh tomato sauce i've ever tried or made. well worth the time it takes to make from scratch.

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Steps

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In a large dutch oven , cook onions and garlic in olive oil over medium heat until golden brown , stirring occasionally.

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Meanwhile , immerse tomatoes , a few at a time , in a large pan of boiling water for 1 minute.

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Then lift out and plunge in plunge into cold water.

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Pull off and discard skin.

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Cut tomatoes into eighths and add cooked onions , along with green onion , green pepper , salt , pepper , anise seed , oregano , rosemary , paprika , and the 2 cups of dry red wine.

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Bring mixture to boiling , stirring with a heavy wooden spoon to break up tomatoes.

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Cover , reduce heat , and simmer for 1 hour.

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Remove cover and boil until reduced to 8 cups.

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You can use the sauce while hot , let it cool and refrigerate for 3 days , or freeze up to 4 months.

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Ingredients

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onions, garlic cloves, olive oil, fresh tomatoes, green onion, green pepper, salt, black pepper, anise seed, oregano leaves, rosemary, paprika, dry red wine