Red Wine Pasta Sauce

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.

• Ready In: 2 hrs 20 mins
• Serves: 30
• Yields: 1/2 c

Ingredients

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