Ingredients:

6                 Cloves Garlic
2 lbs          Tomatoes
1/2 BTL     Bottled Red Wine
1 TBL        Organic San Pietro Olive Oil
1/2 Cup     Basil
2 TBL        Oregano
1 Cup        Chicken Stock

Directions:

1. Blanch your tomatoes. (To Blanch means to add Tomatoes in hot water and to immediately placed in ice water. Remove from cold water peel the tomato and squeeze out the seeds out. Rough Chop your tomatoes and set aside).
2. Sautee garlic once golden brown add Tomatoes.
3. Cook for 10 minutes add Wine and Chicken Stock.
4. Cook under slow heat for 20 minutes.
5. Using a sharp knife Chiffonade (to shred) the Basil (Roll leaves as if they were a cigar and slice).
6. Add Basil and cook at a simmer for 20 minutes.
7. Season sauce the last five minutes. Seasoning too early may over season your sauce.

Tip: You can alter your herbs and spices with an Italian Seasoning. You need 1/2 the amount of herbs id using dried herbs.