Italian Red Sauce

Ingredients:

• 28 ounces whole Italian plum tomatoes
• 1/4 cup olive oil
• 3 cloves garlic -- thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 cup dry red wine
• 1 tablespoon dried oregano
• 8 leaves fresh basil
• salt -- to taste

Preparation:

• pepper -- to taste
• Puree the tomatoes in a food processor or blender, removing most of the
• seeds. In a medium stockpot, heat the olive oil over medium heat, add
• garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper
• flakes. While the oil is sizzling, slowly add half of the pureed
• tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce
• heat to low, and let simmer. Add the oregano, and continue to simmer
• until slightly thickened, 1 1/2 to 2 hours, stirring occasionally.