Alla Contadina

Alla Contadina
Recipe type: sauce
  • 2 cup olive oil
  • 2 pounds onions cut into ½-inch dice
  • 2 pounds carrots cut into ½-inch dice
  • 2 pounds green peppers cut into ½-inch dice
  • 2 pounds Celery stalks cut into ½-inch dice
  • 4 #10 can concentrated, crushed tomatoes; or pizza sauce with basil
  • I cup tomato paste
  • 6-8 whole bay leaves
  • 2 handfuls fresh basil leaves, torn
  • Salt and pepper to taste
  1. Heat the olive oil in a large pot.
  2. Add the onion, carrots, peppers, and celery and stir to coat with oil.
  3. Place a piece of foil right down on top of the vegetables and cook over medium heat, stirring until the vegetables are soft and lightly colored (20-30 minutes).
  4. Add the garlic and cook 2 minutes longer
  5. Turn the heat up to high and add the wine.
  6. Boil down the wine until it has reduced to syrup.
  7. Add the tomatoes, paste and bay leaves and let simmer uncovered for 45 minutes to 1 hour, or until the tomatoes turn bright red-orange.
  8. Stir in the basil, salt and pepper and pour into a storage.