The Frugal Gourmet's Fresh Tomato Sauce Sicilian
¼ cup olive oil
4 cloves garlic, crushed ( I use up to 8 depending on my mood )
1 medium onion, finely chopped
9 cups, cored and chopped very ripe fresh tomatoes ( messy but worth it, use fresh plum or vine ripen tomatoes, beefsteak is a waste )
4 28 ounce cans whole tomatoes, crushed with juice, ( I mix it up and buy 2 crushed, 1 whole and 1 chopped )
¼ cup chopped parsley
½ cup dry white wine
1 cup chicken stock
1 teaspoon dried marjoram (or oregano)
1 teaspoon dried rosemary (fresh is ok, just remember to use 3 times the amount)
Reserve the following for later: 6 tablespoons unsalted butter, salt and freshly ground black pepper to taste (I usually leave out the salt, so I can add it later when I cook)
Heat an 8- to 10 quart heavy bottom pop and add the oil, onion and garlic. Sauté
until the onion is clear. Add the remaining ingredients except the butter and salt
and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring
often. Finish by stirring in the butter and salt and pepper to taste.
It's pretty easy to half the recipe, just half the onion, fresh tomatoes,
canned tomatoes, butter and ease back on everything else (just a little bit).
I find the above recipe makes around 12 to 14 cups of sauce, store and freeze in
one cup small freezer bags.