1 stick butter
4 large onions
8 cloves garlic
1/3 C balsamic vinegar
1/4 C soy
3T Worcestershire sauce
1C Cabernet (I use 3 buck Chuck from TJ's)2- 6lb cans crushed tomatoes (the institution sized can at you're local warehouse store - they're less than $3/each)
10-12 leaves of basil
juice of 1/2 lemon
salt and pepper to taste
1. Slice your onions and place in large stock pot (I'm talking LARGE). Mince garlic and add to pot as well. Add butter, balsamic vinegar, soy sauce, Worcestershire and Cabernet to onions and garlic and simmer covered over low/medium heat for 1 hour.
2. Remove stock pot from heat and spoon onion mixture (juices included) into blender of food processor and puree until smooth (unless you like chunky sauce, then just set to grind for 20 seconds). Pour mixture back into stock pot.
3. Puree crushed tomatoes if desired. Add to stock pot with onion mixture.
4. Chop and add basil, lemon juice, salt and pepper to sauce. Cover and simmer over low heat for 2 hours. Be sure not to scrape the bottom of the pot with the spoon. If there is any sauce burnt to the bottom and you scrape it up, it will ruin the sauce.
5. Remove from heat and spoon into 12 quart sized containers (I have been using these and LOVE them - they have a twist top). Freeze for future use.
This sauce ended up costing me $0.83/jar vs. the $5 I usually spend. I use red sauce in cooking about once/2 weeks, so this is a cost savings of over $100/yr!