1/4 cup olive oil
8-10 cloves garlic, smashed and peeled
6 anchovy fillets (optional but I used them)
1/2 tsp. crushed red pepper flakes
2 TB brown sugar
1 cup red wine
5 cans (28 oz) peeled whole tomatoes
In 5-6 quart pot, combine olive oil, garlic, anchovies, and red pepper flakes. Cook over medium 3-4 minutes, stirring constantly, until garlic is golden. Add brown sugar and cook another minute. Add wine and tomatoes. Increase heat to high and bring to boil, stirring occasionally, about 10 minutes.
Reduce heat and cover partially. Simmer for two hours. Take out the whole tomatoes and process in the blender or food processer. Add back into sauce and cook another 30 minutes. Salt to taste. Let the sauce cool completely before putting into freezer bags. I made various bags, with 2, 3, or 4 cups per bag.
This sauce is great for chili (add chili seasonings), lasagna, pizza, and spaghetti (add Italian spices), chicken parmesan, and whatever else you eat with tomato sauce!
So here's what is on our menu this week:
Roast Pork Loin with Garlic and RosemaryAnd I'm not sure what else. My in-laws are coming in town, and there are food allergies to consider. I am thinking about Chicken and Rice Soup. Friday-Sunday we are all getting a cabin in the Smokies together to celebrate my mother-in-law's birthday, so I am sure we will have some amazing meals! (Randy's brother is an amazing chef.)
Spaghetti and meatballs (but with the tomato sauce recipe above)
Linked up on Menu Plan Monday