Vegetarian Pasta Gravy contributed by David Bookout of Two If By Sea

This is the vegetarian version of my grandma Rubinoís pasta gravy.

Ingredients:

28 oz can crushed tomatoes
28 oz can whole tomatoes
8 oz can tomato paste
1/3 cup extra virgin olive oil
1 small chopped onion
6 - 8 cloves garlic minced
10 - 12 fresh basil leaves, torn
4 Tbsp chopped Italian parsley
1 Tbsp dried oregano
1 Tbsp dried Italian seasoning
3 Tbsp sugar
1 cup red wine
1 tsp fresh ground black pepper

In a medium pot heat the olive oil over very low heat. Add garlic, italian seasoning, oregano, and black pepper. Cook for 5 minutes taking care not to brown the garlic. Add the onion and cook an addition 2 minutes.

Increase heat to medium and add the tomato paste. Fry the tomato paste mixing it with the spices for 2 minutes. Add the crushed tomato sauce and the juice from the canned tomatoes. Crush the canned tomatoes with your hands over the pot and add to the sauce.

Bring the sauce to a soft boil over medium heat stirring frequently. Add the torn basil leaves, italian parsley, sugar, & red wine. Reduce heat to a simmer for at least 45 minutes stirring every 10-15 minutes.

Serve over warm pasta with fresh grated parmesan and a glass of red wine.