Chef Mark Strausman’s Traditional Italian Tomato Sauce

<a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25717,00.html" title="Food Network: Penne alla Telefono">Traditional Italian Tomato Sauce</a>: 

• 4 (28-ounce) cans whole Italian plum tomatoes
• 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
• Freshly ground pepper

Puree 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 saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed 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 a covered container in the refrigerator for up to 3 or 4 days, or in the freezer for 1 month.



Yield: about 9 cups