1. Sauté onions in olive oil until translucent or if canning, for approx. 15 minutes.
At this time, blanch and peel tomatoes and then coarsely chop tomatoes and put them into a bowl.
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2. When onions are done, add chopped tomatoes.
Continue chopping and adding tomatoes until all are incorporated.
Add the wine.
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3. Stir well and bring the entire pot to an even slow simmer.
Simmer until reduced by one third (approx. 2 hours for dinner or 4 hours for canning.)
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