The recipe calls this Tomato Sauce and credits Ma LaBarber as the author. To us it's Grandma's red sauce...
If you're going to pressure can this sauce, double the recipe to make about 6 quarts.
In large stockpot, heat olive oil over medium heat.
Add onion, garlic, and parsley, and cook until onion is transparent.
Add rest of ingredients (tomato sauce through fennel seeds) and stir well to blend.
Bring to low boil then reduce heat and simmer for 1-2 hours.
Add water if sauce is too thick.
Optional ingredients (add with main ingredients):
I make this sauce twice a year and pressure can it. No, dear husband, I do not make sauce-on-demand.