Red Wine Pasta Sauce

Charlie35's Note:

This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 30

Yield: 0.5 c

• 4 lbs fresh roma tomatoes
• 24 ounces tomato paste
• 1 medium onion
• 1 medium red pepper
• 3 garlic cloves
• ½ cup sugar
• ½ cup Burgundy wine
• 2 tablespoons salt
• ½ teaspoon italian seasoning
• ¼ teaspoon crushed red pepper flakes

Directions:

1. Without removing seeds, crush tomatoes thoroughly to desired consistency.
2. Finely chop the onion and pepper.
3. Crush the garlic using a garlic press.
4. Add all ingredients to stock pot, stirring well.
5. Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.