TOMATO AND BASIL SAUCE SALSA DI POMODORO E BASILICO MAKES 9 1/2 - 10 CUPS

Tomato and Basil Sauce Salsa di Pomodoro e Basilico Makes 9 1/2 - 10 Cups image

Provided by @MakeItYours

Number Of Ingredients 9

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5 pounds ripe plum tomatoes or three 28-ounce cans crushed plum tomatoes with their liquid
1/2 cup Filippo Berio extra-virgin olive oil
2/3 cup diced onion
3 cloves garlic, minced
1 1/2 cups dry red wine
1/4 cup sugar
1 tablespoon fine sea salt or to taste
Freshly ground black pepper to taste
6 to 8 large sprigs fresh basil

Steps:

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the fresh of canned tomatoes through a fine sieve to remove skins and seeds. Set aside.
Heat the olive oil in a large pot and cook the onion over a medium heat, stirring, until soft.
Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown or an acid taste will be imparted in the sauce. Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.