Ingredients

• 2 onions, medium-sized, finely chopped
• 4 garlic cloves, minced
• 1/3 cup olive oil
• 5 lbs fresh tomatoes (about 12 medium-sized ones)
• 1/2 cup green onion (white and green parts minced)
• 1 green pepper, seeded and chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon anise seed, crushed
• 1 tablespoon oregano leaves, crushed
• 1 teaspoon rosemary, crushed
• 1 teaspoon paprika
• 2 cups dry red wine (to taste)

Instructions

1. In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.

2. Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.

3. Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.

4. Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.

5. You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.