Tomato sauce

• 8 cups crushed heirloom tomatoes (or canned San Marzanos)
• 1/4 c. basil, chopped
• 1/4 c. red wine
• 2 tsp butter
• 3 cloves garlic, chopped
• 1 bay leaf

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Start with 1/2 c. crushed tomatoes over medium-high heat. Reduce and caramelize, adding water as needed, until you have a rich dark red paste.

Add garlic and butter, sautee until garlic is softened. Deglaze with wine, then add tomatoes and bay, reduce heat, and simmer for 1 hour. Stir in basil and remove from heat.