Fresh Tomato Sauce Sicilian

• ¼ cup olive oil
• 4 cloves garlic, crushed
• 1 medium yellow onion, finely chopped
• 9 cups cored and chopped very ripe fresh tomatoes
• 4 28-ounce cans whole tomatoes, crushed with juice
• ¼ cup chopped parsley
• ½ cup dry white wine
• 1 cup chicken stock
• 1 tsp. dried marjoram
• 1 tsp. dried rosemary
• 6 Tbl butter
• salt and freshly ground pepper to taste

Heat a heavy stock pot, add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients, except the butter , salt, and pepper. Bring to a simmer and gently cook, uncovered for 4 hours. Do not boil the sauce, it will become too runny. Stir in the butter, salt, and pepper, to taste.

Suggestions for serving:

• Add sliced Italian sausage, browned with garlic
• Add meatballs
• Add spiced ground beef
• Serve over fine spaghetti with very thinly sliced seasoned flank steak