Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENTS
  4               cans  whole Italian plum tomatoes -- (28 ounce)
     1/4           cup  extra-virgin olive oil
  3             cloves  garlic -- thinly sliced
  1           teaspoon  crushed red pepper flakes
  1                cup  Chianti or dry red wine
  1         tablespoon  dried oregano
  8                     leaves fresh basil
                        Coarse salt to taste
                        Freshly ground pepper to taste

Preparation:

Pur‚e the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saut‚ until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pur‚ed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container, or in the freezer for 1 month.

Nutritional Information:

56 Calories (kcal); 6g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium