Salsa Fresca di Pomodori e Basilico
Fresh Tomato and Basil Sauce
Makes about 9 cups

5 lbs ripe plum tomatoes, or 3 28oz cans crushed plum tomatoes
1/2 cup extra virgin olive oil
2/3 cup diced onion
6 cloves garlic, peeled and minced
1 1/2 cups dry red wine
Coarse salt and black pepper to taste
8 or 9 sprigs fresh basil

If using fresh tomatoes, core them, cut them into coarse chunks, and puree in a food processor until smooth. Strain the fresh or canned tomatoes through a fine sieve to remove the seeds. Set aside In a deep heavy pot, heat the olive oil. Add the onion and sauté until soft. Add the garlic and sauté until soft. Add the fresh or canned tomatoes and stir to blend. Add the wine, salt and pepper, and basil and stir well. Bring to a boil, lower the heat, and simmer for 25 min. The sauce is ready to use, or it can be refrigerated for up to 1 week or frozen for up to 3 months.