In a large pan, sauté the diced onions and crushed garlic in the oil until translucent.

Place the roast into a roasting pan.

To the pan with onions and garlic, add the crushed tomatoes, diced fresh tomatoes (if using), salt, and pepper.

Add the wine and bring the mixture to a simmer.

Cover tightly and roast in the oven at 250 degrees Fahrenheit for six hours.

Remove the roast from the pan. Using a hand blender, blend the sauce until smooth.

Slice the roast, shmear the Tuscanini tomato jam over the slices, and reheat before serving.

Serve with the blended sauce — either poured over the meat or on the side.

Good Yom Tov and a Kosher Pesach — L’chaim! L’shana haba’a b’Yerushalayim.