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Moma Mongeaus' Favorite Tomato Sauce

Makes about 4 cups sauce

• 1 medium onion, chopped
• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 4 pounds fresh tomatoes, peeled and seeded, or 6 cups canned diced tomatoes
• Small handful chopped fresh basil leaves
• Small handful fresh oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (easy does it)
• 1/4 cup white sugar
• 1/4 cup chopped kalamata olives
• 1/4 cup capers, drained and rinsed
• 1/2 cup dry red wine

Sauté onion in olive oil until tender. Add garlic and sauté for 2 minutes. If using fresh tomatoes, peel and seed before using. Add tomatoes and all other ingredients. Bring to a boil and simmer for 4 hours, stirring every 15 minutes. After 2 hours, use a hand-held blender to blend the sauce to a smooth consistency.

Leftover sauce can be frozen in glass jars. One benefit of this sauce is that your house will smell wonderful. I still recall my childhood friends remarking how my mother's house smelled so good.

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