- 4 1/2 Pounds ripe plum tomatoes
- 1/4 Cup olive oil
- 1 small yellow onion, minced
- 3 cloves garlic, quartered
- 2 Tablespoons dry red wine
- 3 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 Tablespoons tomato paste
- 1/4 Cup chopped basil
- 1 Tablespoon chopped flat-leaf parsley
Bring a large pot of water to a boil. Remove the stern core from each of the tomatoes, and cut an X on the bottoms. Add the tomatoes to the boiling water and cook for 2 minutes. Drain and allow to cool, then remove the skins, coarsely chop, and set aside.
Heat the oil in a large saucepan over medium flame and sauté the onion and garlic until soft and golden, about 3 minutes. Add the wine and tomatoes (with their juices), increase the heat to high, and bring to a boil. Add the bay leaves, reduce the heat to low and simmer, covered, for 35 minutes, stirring occasionally. Remove and discard the bay leaves and continue to simmer for 25 minutes. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes. Remove and discard the garlic.