Tomato Ragu

1 onion, copped
5 cloves garlic, minced
10 tomatoes peeled, seeded, and chopped
olive oil, salt, and pepper
1/2 cup red wine

Heat the olive oil over medium high heat in a sauce pan.  Add garlic and saute until you can smell the garlic, about 30 seconds.  Add the onion and saute until the onion is translucent.  Add the tomatoes and wine.  Bring to a simmer and then reduce heat to keep the sauce at a gentle simmer.  Reduce until the sauce is thick, about 45 minutes.  Season with salt and pepper and enjoy.

Recipe Notes: To easily peel the tomatoes, bring a large pot of water to a boil.  Core the tomatoes and using a sharp knife mark an "X" in the bottom of the tomato (this will make it easier to peel the skin off).  Prepare a large bowl of ice water.  Working in batches, place the tomatoes in the boiling water for about 30 seconds and then immediately put the tomatoes in the ice water.  This will stop the cooking and make it easier to peel the skin off of the tomatoes.  Peel off the skin and then literally squeeze the tomatoes to remove the seeds.  You can either use the tomatoes immediately or freeze them for later use.