1 36 ounce can whole San Marzano tomatoes
1 15 ounce can tomato sauce
1 6 ounce can of tomato paste
1 large eggplant, cut into large chunks
1 large zucchini, cut into large chunks
1 large onion, cut into large chunks
5 loves of garlic
1/4 cup olive oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 teaspoons dried basil
2 teaspoons dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup red wine
Place all of the ingredients but the bay leaf and red wine in a food processor and blend until the mixture resembles a thick sauce.
Transfer the mixture to a large sauce pan and add the red wine and bay leaf.
Simmer on low heat for at least an hour. The longer you allow it to simmer the better it tastes but keep stirring because you do not want it to burn! Serve over Spaghetti or use in my Easy Lasagna.