Maria’s Tomato-Basil Spaghetti Sauce

Ingredients

• 8 pounds Roma (plum) tomatoes, peeled and chopped
• 1/2 cup extra-virgin olive oil
• 1 large onion, minced
• 1/4 cup grated Parmesan cheese
• 4 sprigs fresh basil, or more to taste, chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine
• Coarse salt and ground black pepper to taste

Directions

Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.

Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.