Marinara Sauce

Ingredients

  • 2 28 oz cans whole peeled tomatoes

  • 3 Tbsp extra-virgin olive oil

  • 1 onion, chopped fine

  • 2 garlic cloves, minced

  • 1/2 tsp dried oregano

  • 1/3 cup dry red wine

  • 3 Tbsp chopped fresh basil

  • salt

  • pepper

  • sugar

Make

  1. Drain tomatoes in fine-mesh strainer over large bowl. Open tomatoes and remove and discard seeds and fibrous cores. Let tomatoes drain
  2. Heat 2 Tbsp oil in skillet over medium heat. Add onion and cook until softened and lightly browned (~5 min)
  3. Stir in garlic and oregano and cook until fragrant
  4. Stir in all but 3/4 cup of drained tomatoes and increase heat to med-high. Cook, stirring often, until liquid has evaporated and tomatoes begin to brown and stick to pan (~10-12 min)
  5. Stir in wine and cook until thick and syrupy (~1 min). Stir in collected tomato juice and simmer until sauce has thickened (~10 min)
  6. Add reserved 3/4 cup tomatoes and process/blend until slightly chunky (~8 pulses). Return sauce to skillet and stir in basil and 1 Tbsp oil
  7. Season with salt, pepper, and sugar to taste

TIME | 0.75 hours

YIELD | 4 servings

TAGS | Sauces-toppings

NOTES |

  • Can add some pasta cooking water if serving with pasta