1/4cupminced garlic(not a typo, it's a lot of garlic)
1 3/4cupsred wine(Shiraz)
2-twenty-eight ounce cans diced tomatoes(or about 4 pounds of fresh tomatoes, diced)
2-six ounce cans tomato paste
2teaspoonsdried oregano(or 2 Tablespoons fresh)
1teaspoondried sage(or 1 Tablespoon fresh)
1teaspoondried thyme(or 1 Tablespoon fresh)
In a large dutch oven (I use this one), saute onions and garlic on medium heat in olive oil until onions are transparent.
Add red and green peppers, cooking until soft.
Add wine. Continue cooking over low until wine has reduced by half.
Add mushrooms and basil, cooking for an additional 2 to 3 minutes.
Add all remaining ingredients. Bring to a boil, then reduce to a simmer and cover. Continue simmering for 4 to 8 HOURS. Simmer as long as you would like, stirring occasionally.
If you would like your sauce to thicken quicker, remove the lid and continue simmering. Leaving the lid on longer will allow the flavors to more fully develop, however I understand time does not always allow for an 8 hour simmer.
If you prefer to use fresh tomatoes, you will need approximately two pounds of tomatoes for each 28-ounce can of diced tomatoes, a total of four pounds of tomatoes for this recipe.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.