Recipe information
Yield
makes about 3 quarts
Ingredients
4 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
2 tablespoons minced garlic (4 or 5 cloves)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1/2 cup red wine
Two 28-ounce cans diced tomatoes
Two 29-ounce cans tomato sauce
2 tablespoons sugar
2 teaspoons The Lady’s House Seasoning
Preparation
Heat the oil in a large, heavy pot over medium heat, then sauté the onions, bell pepper, and garlic until the onion is translucent (be careful not to burn the garlic). Stir often to keep the vegetables from sticking. Add the herbs and continue to stir for 1 minute. Add the wine (pour yourself a glass as well and enjoy) and, cook, stirring for 1 minute longer. Add the diced tomatoes and stir for 2 minutes, then add the tomato sauce, sugar, and House Seasoning. Reduce the heat and simmer, stirring occasionally, for at least 2 hours. The longer it cooks, the thicker it gets. Freeze any extra.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
