Basic Recipe
2 16 oz cans of tomato sauce
2 16 oz cans diced tomatoes
16oz water
¾ cup olive oil
1 medium onion diced
¼ cup chopped Garlic
¼ cup white wine
2 tablespoons sugar
Salt and pepper to taste.
2 tablespoon Oregano
1 tablespoon Basil
1 tablespoon thyme
1 tablespoon Rosemary
1 teaspoon cinnamon

Gather up your ingredients, and a sturdy six quart stock pot or dutch oven, and let’s begin

1) The first thing we need to do is heat the olive oil in the stock post on medium high. To what is called the smoke point, this is where the oil is at a point where smoke just begins to come off the oil.

2) Carefully add the diced onion and garlic to the oil. Now stirring frequently to keep from burning, cook them until they appear to be translucent (clear). Do not allow them to burn.

3) At this point add the tomato sauce, and diced tomatoes, water, sugar and salt and pepper. Bring to a boil then reduce to a slow simmer.

4) Add your herbs, Bay leaf, Basil, Oregano, thyme, Rosemary and a touch of cinnamon

5) Continue to simmer until reduced by about 1/3, stirring occasionally to keep it from burning.