Weekend project - home made tomato sauce

My Grandma would most likely spank me with a wooden spoon if I told her that I had to google a recipe for tomato sauce after all of the times that I helped her make it. It's been a while! As usual I looked something up and tweaked it to taste like what I remember. It came out awesome! I have two big containers in my freezer now (not ricotta cheese containers, tupperware will have to do). I might get another big batch of tomatoes and make a stockpile for the winter. We'll see what time allows!

Kristen's Tomato Sauce:

10	ripe tomatoes
2	tablespoons olive oil
2	tablespoons unsalted butter
1	onion, chopped
5	cloves garlic, minced
2	tablespoons dried basil
¼	teaspoon Italian seasoning
¼	cup sweet red wine
1	bay leaf
1	tablespoon sugar

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Puree in blender or food processor.

2. In a large pot or Dutch oven over medium heat, cook onion and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in basil, Italian seasoning and wine. Place bay leaf in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in a small can of tomato paste and simmer an additional 2 hours. Discard bay leaf and serve or freeze.