4 (28 oz) can whole Italian plum tomatoes
1/4 cup olive oil
3 cloves garlic, thinly sliced
1 tsp red pepper flakes
1 cup dry red wine
1 Tbl dried oregano
8 leaves fresh basil
coarse salt and freshly ground pepper
1. Puree tomatoes. In a medium stockpot, heat oil over medium heat. Add garlic, and saute until golden brown, about 1-2 minutes. Add red pepper flakes. Add the pureed tomatoes and wine, stirring to combine. Reduce heat. Add oregano, and simmer, stirring occasionally, until sauce has thickened, 1 ½ to 2 hours.
2. Add basil, season with salt and pepper. Sauce may be stored in refrigerator up to 4 days or freeze for several months.