4 – 28 oz. cans crushed tomatoes
4 – 12 oz. cans tomato sauce
1 large Vidalia or Spanish onion, chopped
1 head garlic, peeled and minced
1 medium eggplant, washed and diced
4 cups loosely packed fresh basil leaves
2 tablespoons dried oregano
1 tablespoon sugar
1/2 cup dry red wine
2 cups olive oil, divided
Water as needed for desired consistency
1 cup grated Parmesan or Romano cheese
In large stockpot, saute onion in 3/4 cup olive oil for 5 minutes; add garlic and saute another 2-3 minutes. Add eggplant and another 1/4 cup olive oil; saute , 4-5 minutes.
Stir in tomato paste, crushed tomatoes, 1/2 cup olive oil, wine and enough water to desired consistency. (I usually add 2 cups).
Place basil in large bowl or glass measuring cup; snip with kitchen shears into small pieces and stir into sauce. Add oregano and sugar.
Simmer 4 hours, adding splashes of remaining 1/2 cup olive oil periodically. When done, stir in Parmesan or Romano cheese.
Use as sauce over pasta, for lasagna or for Eggplant Parmesan.
My Notes: I have a 6-7 quart stockpot and this recipe makes 8 quarts. Don’t make my mistake! I only had room for 3 of the cans of crushed tomatoes (but the sauce still turned out delicious).
I also left the eggplant out of my version, as Hubby and Junior don’t care for it.
Be sure to consistently check and stir your sauce, as it does bubble and it can stick to the bottom of your pot if you’re not careful.
I served this on spaghetti Sunday night and on top of chicken patties Monday night and Wednesday night. Absolutely yummy.
Excess can be placed in freezer bags and frozen.
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