Serves: 5
Total Calories: 392
Yield: 6 Cups

3/4 cup olive oil
1/2 large red onion diced
2 large cloves garlic minced or crushed
1 1/2 teaspoons oregano
2 bay leaves
1 (28-ounce) can crushed Italian tomato
1 (28-ounce) can whole Italian tomato
1 cup red wine
2 tablespoons honey
a couple grinings of fresh black pepper
5-10 black Italian olives cut up (optional)
salt to taste (I don't add any becuase I find the olives and canned tomatoes are salty enough)
1/4 to 1/2 cup fresh basil leaves, chopped or torn

Add olive oil, onion, and garlic to large heavy pot. Bring heat up to medium-high. Sauté until onions are soft, being careful not to burn the garlic. Add oregano and bay leaves. Cook another minute or two. Add canned tomatoes, red wine, and honey. Stir. Add a couple grindings of black pepper (not too much or it will taste bitter). Bring to a simmer. Reduce heat to low and cover, leaving lid slightly ajar. Stir occasionally. After 30 minutes, use a potato masher to crush the whole tomatoes (if you don’t have one, chop them before you add them). Then add chopped olives. Cook another hour, continuing to stir occasionally. Taste and adjust seasonings as desired. Remove from heat, stir in basil, and serve with your pasta of choice.

Nutritional Facts:

Serves: 5
Total Calories: 392
Calories from Fat: 288

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
The Lady from Naples Red Sauce
Simple Red Sauce