INGREDIENTS
2 tbsp
Basil, fresh leaves
1
Bay leaf
4
Garlic cloves
1
Onion, large
1 tbsp
Parsley, fresh leaves
2
lbs Plum tomatoes
1
Red bell pepper, large
1 tbsp
Sage, fresh leaves
1 tbsp
Thyme, fresh leaves
2 tbsp
Tomato paste
2 cups
Vegetable stock
1 1/2 tsp
Black pepper
1/4 tsp
Red pepper flakes
1 1/2 tsp
Salt
1
Almonds
1/2 cup
White wine
1
4 cup, plus 2 tablespoons, extra-virgin olive oil, divided