Ingredients
1/2 cup olive oil
4 cloves garlic, crushed
1 tsp dried red pepper flakes
3-28 oz cans of good tomatoes (italian plum)
1/2 cup red wine (optional)
2 tbsp red wine vinegar (if not using red wine)
2 tbsp dried oregano
1 tbsp brown sugar
1 tsp salt
1/2 cup fresh basil
Preparation
Heat the oil in a heavy bottomed pot and add the garlic and red pepper flakes for a minute being careful not to burn the garlic. Put the tomatoes in a blender and pulse to break them up just a bit. You can also use your hands or a knife. Add the tomatoes carefully (they may spatter and splash in the hot oil) and all the remaining ingredients. Bring to a boil then reduce the heat to a nice low simmer and cook for an hour or so, stirring often.
