Simple tomato sauce for pasta or polenta

Tomato Sauce

2 lb. plum tomatoes, peeled and chopped
1 onion, chopped
4 cloves garlic
4 Tbsp. olive oil
1 green bell pepper, finely chopped
bay leaf
parsley
oregano
basil
salt
fresh ground peppe
red wine

Heat olive oil in a skillet and saute the onion and garlic.  Add tomatoes and bell pepper  Add a bay leaf, parsley, oregano and basil, salt and pepper.

Allow to simmer gently for at least 1/2 hour, but the longer the better.  Stir it occasionally and add water if it cooks down too much.  You might also add a few tablespoons of red wine.


Red Sauce from the Greek cookbook

2 Tbsp. olive oil
1 cup diced yellow onion     cook for 10 mintues
coarse salt and freshly ground pepper
8 garlic cloves, sliced    add and cook for about 3 mintues
1 tsp. ground cumin
1 tsp. dried oregano   cook for one minute
1 cup dry red wine     bring to a boil.  Immediately lower the heat and simmer for about 15 mintues, or until the liquid has reduced by half.
one 28 oz. can whole tomatoes with juice     crush with your hands in a mixing bowl.  add the toms and sugar to the saucepan and stir to combine.  Raise the heat and bring to a boil, skimming off any impurities or excess fat that rises to the surface.   Add the stock, season with salt and pepper and bring to a simmer.  Use immediately or pour into a nonreactive container and cool to room temperature.
2 tsp. sugar
1 cup Chicken Stock