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Print this Recipe    Tomato 15

Tomato Sauce

2 28-oz cans chopped tomatoes
1 med. onion, chopped
2 lg. cloves garlic, chopped
1 bulb fennel, chopped
3 Tbsp small capers, rinsed & drained
1/4 cup red wine
1 tsp dried oregano
1 Tbsp dried basil
salt
olive oil

Strain the tomatoes, reserving the liquid in a separate bowl.
Saute onions and garlic gently until transparent.

Into a large pot place tomatoes, onion, garlic, fennel, capers,
wine, oregano & basil. Bring to a boil. Lower the heat and simmer
with the lid askew for 1 hour.

Place the reserved tomato liquid into a heavy sauce pot and bring
to a boil. Continue to boil about 5 mins. until quantity is reduced
by half.

Add the reduced liquid to the tomato sauce, stir well. Add salt to
taste and add more oregano or basil if you want to. Using a large
spoon crush the tomatoes against the side of the pot to break them
up a bit more. Continue to simmer another 1/2 hour.

Remove from heat and allow to cool a bit.

In a food processor or blender puree to the desired consistency.
Freeze what you don't use for later.

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