1 clove garlic, pressed into celery
1/4 cup chopped onion
1 clove garlic, coarsely chopped
1 (15 ounce) can whole peeled tomatoes, undrained
1 tablespoon chopped fresh chives
1 small red onion, diced
1 teaspoon salt
1/2 teaspoon dry mustard
Place the garlic, onion and garlic cloves into a large resealable plastic bag with water. Mix gently, turning every time.
Combine tomatoes in resealable plastic bag with juice from 1 small red onion and some diced red chile peppers; mix tightly.
In a large, heavy pot heated to medium-high heat add tomato puree, hot water, white wine and mustard. Cover pot and simmer 15 minutes. Stir in small amount of the reserved tomato mixture. Simmer 2 hours, stirring occasionally, until heated through. Serve warm.