Crush Red Sauce
Shallots are sweeter than onions and they cool better which helps keep their texture and flavor intact.
1 garlic clove, minced
2 shallots, peeled and minced
½ cup red wine
¼ cup extra virgin olive oil
6 cups peeled, seeded, then diced tomatoes
In a large saucepan combine the garlic, shallot, red wine and olive oil, bring to a simmer, and reduce to half of original volume. In a food processor puree the tomatoes then add to the wine reduction, turn heat to low cook 5 minutes.