Preparation:
In large saucepan, saute onion and garlic in the olive oil until just beginning to brown. Add tomatoes, puree, and wine, and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally. After 1 hour, add herbs, salt and pepper, and continue cooking, uncovered another 30 minutes.
This sauce can be made ahead of time and frozen or refrigerated for up to 2 weeks. |
