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1
Drain your jars or cans of tomatoes.
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2
SAVE THE JUICE!
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3
I'll post a recipe for my clear tomato soup.
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4
You can use it for that so nothing goes to waste.
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5
Work the tomatoes with your hands through a tight sieve to get rid of most of the excess liquid.
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6
You need just enough so that you can easily blend the pulp in a blender or food processer.
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7
Blend the pulp.
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8
Set aside.
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9
Finely dice your onion.
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10
Ok, you are ready to start cooking.
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11
Put oil in a medium sized heavy saucepan, bring up to heat and add onions to sautee.
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12
I like a little extra oil, but use your discretion if you want less.
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13
Add crushed garlic.
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14
Garlic added before onions will get overcooked because there is never enough volume to balance the amount of heat in the pan, and overcooked garlic tastes a little acrid, when well-cooked garlic has a much smoother flavor.
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15
So always have your onions in as a protective base to your garlic.
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16
Let it get fully fragrant.
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17
Add all your dry ingredients, and sautee in oil until onions are transparent.
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18
Add tomato pulp and red wine.
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19
It should be red, not white because it gives a deeper, richer flavor.
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20
Put a lid on and let it cook on medium heat stirring intermittently.
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21
It will take varying amounts of time depending on how thick you want it.
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22
I tried cooking it with a splash screen instead of a lid to get the excess liquid out quickly, but it was still such a mess that it's better to use the lid.
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23
When you have the consistency you want, turn off the heat and serve it up with your favorite pasta, or as a dipping sauce, on pizza, calzones etc.
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24
etc.
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25
etc.
