Hearty Tomato Sauce

I make large batches of this zesty, hearty  tomato sauce and freeze it in plastic bags.  It’s really great for spaghetti, meatballs and especially in baked dishes like eggplant parmigiana and pizzas. 

Recipe

Ingredients (makes 4 cups)
4 cups Roma tomatoes, canned or fresh
2 cups Chicken stock (don’t gasp, it’ll work)
1/2 cup White Wine
1/2 small Onion
1/4 cup Celery, diced
2 Tbs Italian Parsley, chopped
4 Tbs Extra Virgin Olive Oil
1 four-inch sprig Oregano
1 three-inch Parmesan Cheese Rind
1 Garlic Clove, minced
1/4 tsp ground Black Pepper

Method
1.  In a large saucepan, heat the olive oil on medium heat and then add the onion and celery and cook until soft.
2.  Add the garlic and cook for 1 minute.
3. Add all the other ingredients and use a masher to mash the tomatoes.  Bring to a boil.
4. Pour into a crockpot on medium or high and cook for 6 to 8 hours.  To thicken, simmer uncovered in a saucepan.

Last night I baked an eggplant parmigiana casserole with this sauce and it was plate-licking good!

Let me know what you think.  Buen Provecho!