Why make your own when you can so easily buy a jar of spaghetti sauce at the grocery? Well, make a batch of this just once and you’ll figure out the answer!
1 cup extra-virgin olive oil 2 cups good red wine
2 large onions, chopped 4 28 oz. cans diced tomatoes
6 cloves garlic, chopped 2 28 oz. cans crushed tomatoes
4 stalks celery, chopped 2 28 oz. cans tomato puree
2 cups baby carrots, peeled and chopped ¼ cup seasoning of your choice
couple sprigs fresh rosemary, parsley, basil, oregano
In a very large gumbo pot, heat olive oil and add chopped veggies. Sauté about 10 minutes, until veggies are tender but not limp. Add wine, canned tomatoes, and seasonings (I use a combo of Tone’s Garlic and Herb seasoning, Ball’s salt-free seasoning, fresh ground black pepper, and red pepper flakes.) With kitchen twine, tie the herbs in a bundle and sink in the middle of the sauce. Cover and simmer on medium heat for 30-40 minutes. Pull the herb bundle out and discard. Carefully spoon into sterilized quart size cans, about 1 inch from the rim. Cover with lids and screw down seals tightly. Set aside until the lids seal (you’ll hear a “ping” and the lids will be concave). Store in a cool, dry place until needed. Will keep for at least a year if sealed correctly. Makes approx. 9 quart jars of sauce.