My Carolina Kitchen
Yield 4 cups, enough for four 12” pizzas
2 tablespoons olive oil
1 cup finely chopped yellow onions
2 cloves of garlic, finely chopped
2 - 28oz cans Italian peeled tomatoes, drained and crushed (save liquid)
4 tablespoons tomato paste
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
Pinch of ground allspice
Kosher salt and freshly ground black pepper to taste
Pinch of hot pepper flakes
2 tablespoons chopped flat-leaf parsley
Splash of red wine if desired
Heat the olive oil in a medium-sized saucepan. Add the onions and cook over low heat to wilt. Add the garlic and cook a minute or two longer, taking care not to let the garlic burn. Add remaining ingredients (except parsley) including the liquid from the tomatoes. Stir well, cover and simmer over low heat for 15 minutes, stirring once or twice. Remove the lid, add the chopped parsley and wine if using, then simmer an additional 15 minutes or until the sauce is fairly thick, stirring occasionally. Remove from the heat, cool, and refrigerate (or freeze).