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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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¼ cup olive oil
4 garlic cloves, crushed
1 medium yellow onion, finely chopped
9 cups fresh tomatoes, cored and chopped
4 28 ounce cans whole tomatoes, crushed, with juice
¼ cup parsley, chopped
½ cup dry white wine
1 cup chicken stock
1 teaspoon dried marjoram
1 teaspoon dried rosamary
6 tablespoon butter
salt and pepper, to taste
Heat an 8 to 10 quart heavy bottom pot and add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients except the butter and salt and pepper. Bring to a simmer and gently cook, uncovered for 4 hours, stirring often. Stir in the butter and salt and pepper.