Ingredients:
5 lb. tomatoes
1 Vidalia onion
1 red bell pepper
1 poblano bell pepper
1 fresh jalapeno
10-12 whole garlic cloves
3 bay leaves
1 Tbsp. basil
1 tsp. thyme
1/2 tsp. fennel seeds
1/2 tsp. oregano
1 Tbsp. salt
1 tsp. red chili pepper flakes
3 c. red wine
1 lb. butter
Procedure:
Rough chop the tomatoes, onion, peppers and jalapeno. Toss all ingredients together and spread in a casserole pan. Roast at 450° for 45 minutes or until desired brownness. Remove from oven and let cool. Puree in food processor. Put into a stock pot and add red wine and butter to it. Simmer on low heat for one hour. Stir occasionally. Can be canned or stored in refrigerator. This is a good multi-purpose sauce with many uses. We use it for pasta, pizza, and salad dressing.
Book: "Taste of Main Street America" Page 191
Submitted By: Taylor Bowen Ricketts
Restaurant: Delta Bistro, Main Street, Greenwood, MS
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077