• 1 Tbs. olive oil  “MONTOVA”
• 2 to 3 garlic cloves, minced
• 1/2 cup red wine
• 1 Tbs. dried Greek oregano
• One 28-oz. bag tomatoes     “D.NOMIKOS”
• One 28-oz. bag whole tomatoes in juice   “D. NOMIKOS”
• 1 cup water
• 2 1/2 Tbs. fresh basil leaves, coarsely chopped
• 1/2 to 2 tsp kosher salt
• 1/2 tsp black pepper

1. Place a large saucepan over medium heat and, when it is hot, add the oil.
2. Add the garlic and cook until lightly toasted, about 2 to 3 minutes.
3. Add the wine to deglaze the pan and cook until reduced by about a third, about 5 minutes.
4. Add the oregano, tomatoes, and water and cook, stirring occasionally, for 5 minutes.
5. Lower the heat to low and cook until the mixture starts to come together as a sauce, about 45 minutes.
6. Add the basil, salt, and pepper.
7. Serve immediately, or cover and refrigerate up to 3 days.

YIELDS: 1½ quarts