Marinara Sauce

Ingredients

2 (28-ounce) cans whole tomatoes
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh oregano or 1⁄2 teaspoon dried
1⁄3 cup dry red wine
3 tablespoons chopped fresh basil
Salt and pepper
Sugar

Instructions

Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard seeds and fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3⁄4 cup tomatoes from strainer and set aside. Reserve 2-1⁄2 cups tomato juice and discard remainder.
Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
Stir in strained tomatoes and increase heat to medium-high. Cook, stirring often, until liquid has evaporated, tomatoes begin to stick to bottom of pan, and brown fond forms around pan edges, 10 to 12 minutes. Stir in wine and cook until thick and syrupy, about 1 minute. Stir in reserved tomato juice, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is thick, 8 to 10 minutes.
Transfer sauce and reserved tomatoes to food processor and pulse until slightly chunky, about 8 pulses. Return sauce to now-empty skillet, stir in basil and remaining 1 tablespoon oil, and season with salt, pepper, and sugar to taste.

Marinara Sauce

Ingredients

Instructions

Tags

Hi There!