My Sicilian Mama loved her heritage! So do I…..a simple sauce with the addition of raisins, pine nuts, and red wine is ever so tantalizing for the taste buds……

1 tblsp Pure Olive Oil

4 – cloves garlic (peeled & small chop)

1/2 small red onion (peeled & chopped)

2 – 28 oz cans San Marzano whole plum tomatoes or Italian peeled whole plum tomatoes

(note: if using fresh tomatoes, be sure to blanch and peel them first)

1 – 28 oz can Tomato Puree

1/2 tsp Oregano (if using fresh, chop finely)

1 tsp Basil (if using fresh, chop finely)

1/2 tsp Parsley (if using fresh, chop finely)

Pinch of sugar

3/4 tblsp salt

1 cup raisins and 1/2 cup yellow currants

1 cup pine nuts

3/4 cup good red wine

In a large stainless steel pot, add the pure olive oil, garlic, and onion. Saute until clear.

Put the whole tomatoes in a blender and process until smooth (about 35 seconds).

Add the tomatoes to the pot with the sauteed garlic and onion. Stir.

Add the tomato puree. (Put a little bit of water in the can to get all of the goodness out and pour into the pot.)

Add the Oregano, Basil, Parsley, sugar, salt, raisins, pine nuts, and wine. Stir.

Bring to light boil, turn down heat to a simmer. Simmer for about 1 1/2 hours stirring occasionally. Keep loosely covered.

Note: You can freeze in freezer bags pressing out the sauce flat in the bag so it doesn’t take up much room in your freezer.