6 cups canned crushed tomato
1 finely diced yellow onion
1 finely chopped zucchini
1 finely chopped green pepper
some red chili pepper to taste
1 whole garlic bulb
1 cup wine
extra virgin olive oil
1 bay leaves
Preheat oven to 350 degrees.
Remove top of whole garlic bulb exposing the cloves.
Place the bulb on a small sheet of foil and drizzle a liberal amount of olive oil on the bulb, season with salt and pepper.
Seal bulb with the foil and roast in oven for 30 to 45 minutes until tender.
Over medium heat, add extra virgin olive oil to a large saucepan.
Combine vegetables in pan, sauté until tender and caramelized 10-15 minutes.
Deglaze pan with wine, mix ingredients well and continue to sauté until dry.
Combine canned tomatoes with thyme, oregano, parsley and bay leaves and add to pot.
Squeeze the cloves of garlic from the bulb, work with a fork into a paste and incorporate into the sauce.
Add salt and pepper to taste.
Simmer over low heat for up to 2 hours, remove bay leaves.
If you prefer a smooth sauce, simply puree the finished sauce using an immersion blender.