As Promised

A while back:

Spaghetti Sauce: (AKA- Red Sauce)

2 dozen large tomatoes
6 quarts boiling water
1/2 cup extra virgin olive oil
3 cloves garlic, minced
1 large sweet onion, diced
1 tablespoon fresh lemon juice
1 cup red wine
2 tablespoons dried basil
2 tablespoons dried oregano
1 teaspoon fennel seeds
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Boil the water and put the tomatoes in 4 at a time. Leave them in until the skin bursts, about 30 to 45 seconds. Place tomatoes in a bowl of ice water until all have been given the boiling bath.

2. Peel skins from tomatoes and chop into 1/2 to 1 inch pieces. Set into a colander in a bowl to drain out juices. Save the juice for later use.

3. In a large, heavy saucepan heat the olive oil. Add garlic and stir for 1 minute.

4. Add onion and saute until clear.

5. Add herbs and spices, stir for 1 minute.

6. Add the drained tomato, lemon juice and wine.

7. Lower the heat and simmer uncovered, for 20 minutes, stirring occasionally. Add reserved tomato juice as needed to prevent scorching.

8. Cover and simmer for 30 minutes to 1 hour longer, adding reserved juice as needed, until the sauce is the desired thickness.

Tomorrow: Make your own Pasta