Fresh Sicilian Tomato Sauce

Makes 4 quarts
1/4 cup olive oil
6 cloves garlic (crushed)
2 medium onions (chopped)
9 cups ripe fresh tomatoes (, cored & chopped)
2 (28 ounce) cans diced tomatoes (undrained)
1 green pepper (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup sweet vermouth
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon rosemary
2 teaspoons sugar
salt
black pepper

Heat oil in an 8-quart heavy bottom pot.
Saute garlic& onion until tender but not brown.
Add all remaining ingredients except salt& pepper.
Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
Add salt& pepper as desired.

Well guys I have a pot of this on the stove simmering right now. Ill let you know how it goes.

Sounds wonderful!!

Sounds so fresh. I think I will copy and paste.

I cooked mine down til it got pretty thick. I took the stick blender to it to chop up some of the tomato pieces and thicken it up. I gave a friend of ours a quart of it to take home with him. We all though the sauce had a good taste.
I put it together a little different. I softened the onions, garlic and peppers up in some evoo first then I deglazed with the wine. Then I added everything else and simmered for 3-4 hours.