Recipe by AcadiaTwo
This recipe was given to me by my friend Julie. She doubles the recipe and actually cans it in mason jars which she gives to family & friends as hostess gifts. When I made it I tripled it and I would fill jars 3/4 of the way and freeze them. I have also made it with cream sherry. We serve it over whole wheat angel hair pasta. Yum.
Top Review by JanuaryBride
Loved it! I only used about a half of an onion, then instead of fresh garlic I used about 8 cloves of roasted garlic, and finally I used a fabulous oaky full bodied red wine from Husch Wineries. I had enough to freeze 2 servings for later :) Made for VEG*N SWAP. Great vegan recipe here!!!
- 2 tablespoons olive oil
- 1 large sweet onion (chopped)
- 1 garlic clove (minced)
- 28 ounces italian crushed tomatoes (canned)
- 6 ounces tomato paste
- 28 ounces water
- 2 teaspoons italian seasoning
- 1 teaspoon sugar
- 1⁄2 cup Burgundy wine
- salt & pepper (to taste)