2 Tbsp olive oil
10-12 small (not cherry) to medium blanched & peeled tomatoes (chop after peeling)
2 large cloves of garlic
2 Tbsp fresh oregano
2 Tbsp fresh basil
2 cups chopped mushrooms
1 6 oz. can of tomato paste
¼ cup of Merlot
Blanche and peel the tomatoes. If you are lucky, I’ll show you how to do this some day. But for now, Google it. Set aside.
Heat olive oil in a medium sauce pot. Grate the garlic and saute in olive oil. You can aslo saute the mushrooms at this time.
Deglaze the pot with the merlot.
Then place the tomatoes and tomato paste in, stir until the tomatoes start to get soft.
Put in the basil and oregano. When the tomatoes are really soft, mash them up using a potato masher. Simmer until desired thickness. I like mine a little chunky, so I did not blend it. But you can put it in a blender to get rid of the tomato chunks.
I put my in pint jars and capped with handy-dandy screw on caps. I put them in the fridge. No canning craziness for me. I got 3 pint jars out of this recipe. There are only 2 of us, so those 3 jars will last awhile. I already made some rockin’ manicotti with this sauce.