Yield: 8 Servings
1/4 c Olive oil
4 cl Garlic; crushed
1 md Yellow onion; finely chopped
9 c Fresh tomatoes; cored & chopped
4 28 ounce cans whole tomatoes crushed with juice
1/4 c Parsley; chopped
1/2 c Dry white wine
1 c Chicken stock
1 teaspoon Dried marjoram
1 teaspoon Dried rosamary
6 tablespoon Butter
Salt and pepper; to taste
Heat an 8-10 quart heavy bottom pot and add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients except the butter and salt & pepper. Bring to a simmer and gently cook, uncovered for 4 hours, stirring often. Stir in the butter and salt & pepper.