INGREDIENTS
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10 pounds ripe roma tomatoes
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1 garlic bulb
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Olive oil
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1 cup dry red wine
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2 tablespoons sugar
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4 teaspoons kosher salt
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1 cup lightly packed fresh basil leaves, snipped
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1/2 cup lightly packed fresh oregano leaves, snipped
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1/2 teaspoon ground black pepper
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1/4 teaspoon crushed red pepper
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1/2 cup lemon juice