It’s here! My husbands famous Sunday Sauce has officially made it to the blog and I am so happy to share it with you all. Chris and his family have always made Sunday Sauce and clearly perfected it over the years.
Olive oil into big pot, cook onion and garlic until translucent (5-8 mins).
Add red wine and spices (2-3 mins)
Add diced tomatoes bring to boil for 5 mins.
Add fresh basil and emulsify with Emerson blender.
Add crushed tomato can and 1/2 cup water.
Simmer sauces on low for 4-5 hours stirring every 15-20 mins.
Leave the lid half on and half off so condensation can rise.
Prep mason jars with fresh basil and 2 tablespoons of lemon juice (from bottle) transfer to mason jars 1/2 from top of the jar (for expansion and contraction).
Wipe the rim of the jar clean of debris for tight seal.
Put mason jars into boiling water for 20 mins with water over the lids – can be stored in cool dry place for up to a year.
