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1
Start by preparing the tomatoes - this is what takes the majority of the time.
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2
Wash them and take the stems out.
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3
Cut a shallow x in the bottom of each tomato.
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4
Bring a pot of water to boil ( I use the same pot that I will later simmer the sauce in).
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5
Drop the tomatoes in for 2 minutes.
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6
Take the tomatoes out, rinse in cold water and the skins should pop right off.
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7
Continue until all to tomatoes have been skinned.
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8
Chop the tomatoes into medium sized chunks.
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9
Heat oil in large pan.
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10
Saute onions, garlic, & green peppers until tender.
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11
While that is sauteing, combine oregano, basil, parsley, cayenne pepper, and red wine in a food processor and blend finely.
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12
Watch out - the smell of the chopped cayenne pepper can be very strong!
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13
The measurements for the oregano, basil, & parsley are approximates, I usually grab some oregano, A LOT of basil and a little parsley and throw them into the food processor, adjust according to your tastes.
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14
If you like a spicier sauce use 2 cayenne peppers, if you don't like spice, omit the peppers altogether or take the seeds out of the peppers to minimize heat, again adjust according to your tastes.
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15
Add the red wine sauce, chopped tomatoes, and the rest of the ingredients to the large pan with the onions, garlic & peppers.
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16
Heat to boiling.
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17
Reduce heat.
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18
Simmer, partially covered, for 2 hours, taste at this point and if it is too tomoatoey for you continue simmering until the sauce has reached a flavor you like.
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19
Stir occasionally while it is simmering.
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20
Before eating, remove 3 bay leaves.
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21
Enjoy :).
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22
Extra can be stored in freezer bags for later meals.
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23
I have not canned this sauce, I would recommend pressure canning over water bath due to the olive oil in the recipe.
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24
I am not sure this is acidic enough to water bath can without fear of botulism.
