** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes.
3. Remove from the heat and carefully stir in the tomatoes and the wine.
4. Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar.
5. Simmer uncovered, stirring occasionally, for 30 minutes.
6. Serve immediately or cool and store, covered, in the refrigerator for up to 2 days.
7. Or freeze the sauce for later use. Yield: 7 cups.
Comments on Basic Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Natural Sweeteners, Alcohol, Olive Oil allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
