Mommy's Fresh Tomato Sauce Sicilian

Makes about 5 qts

1/4 c olive oil

4 cloves garlic, crushed

1 med yellow onion, chopped

9 c. cored and chopped very ripe fresh tomatoes (Mommy used 9 tomatoes and this was 2 cups of    fresh tomatoes, and it tasted great without more - she recommends coring as the white cores      are tough and won't cook down.)

4 28 oz cans whole tomatoes, crushed with juice (Contandina or better)

1/4 c chopped parsley

1/2 c dry white wine

1 c chicken stock

1 t dried marjoram

1 t dried rosemary

6 T butter

salt and pepper to taste

Heat an 8-10 qt heavy bottom pot and add the oil, garlic and onion. Saute until the onion is clear. Add the remaining ingredients except the butter, salt and pepper. Bring to a simmer and gently cook, uncovered for 4 hours, stirring often. Stir in the butter , salt and pepper to taste.