Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container or in the freezer for 1 month. Makes about 9 cups. Cuisine: "Italian" Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1925 (100%)|
|Amt Per Serving||% DV|
|Total Fat 216.6g||289 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 71.7g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 98.1mg||3 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 1.2g|
|Protein 0.7g||1 %|
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Calories per serving: 1925
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