Joe Angelone's Tomato Sauce

Nonstick pan spray
2 tablespoons extra-virgin olive oil
1/3 cup minced onion
1/4 cup minced green pepper
4 cloves minced fresh garlic or 2 tablespoons minced bottled garlic
1 (28-ounce) can peeled Italian-style plum tomatoes
4 (28-ounce) cans tomato sauce (such as Hunt's; use no-salt-added if you can find it)
1 (28-ounce) can crushed tomatoes
2 (14.5-ounce) cans diced tomatoes, plain or flavored, preferably no-salt-added
1 cup low-sodium chicken broth
1/2 cup white wine (use a dry wine such as sauvignon blanc or pinot grigio)
1 tablespoon dried Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon sugar
Dash or two of garlic powder (not garlic salt)
2 (6-ounce) cans no-salt-added tomato paste
Salt and pepper to taste

Spray the bottom of a large stockpot with pan spray, then add the olive oil. Place over medium-high heat and add the onion and green pepper, stirring to coat with oil. Cook until the onion is just translucent and tender.

Add garlic and stir for a minute or two, watching carefully so it doesn't burn.

Pull the stockpot off the burner. Lower the heat to medium and when the burner has adjusted, place the pot back on the burner and pour in the juice from the plum tomatoes. Crush the tomatoes in your hand, or crush them in a bowl with a fork, and add to the pot.

Add the tomato sauce, crushed tomatoes, diced tomatoes, broth and wine, and stir to combine.

Add all the spices and sugar, stir to combine, then reduce heat to medium-low and cook for about 15 minutes, uncovered.

Add the tomato paste and stir to combine. Reduce heat to low and allow the sauce to cook for at least two hours (three to four hours is really better). Stir occasionally. Taste the sauce and adjust seasoning, adding salt and pepper to taste.

Makes about 2 gallons

Number of Servings: 50

Recipe submitted by SparkPeople user RICHANEY.