Marinara Sauce

By AzWench

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, chopped #2 blade
• 1 12-ounce tomato paste
• 1/2 cup red wine
• 5 cups water
• 1 tablespoon dried basil, or fresh, chopped
• 1 tablespoon oregano dried, or fresh, chopped
• 2 tablespoons fresh parsley, chopped
• 1 14.5 ounces can diced tomatoes, or 2 pounds plum tomatoes, peeled, seeded and chopped

Details

Servings 2
Adapted from healthcraft.com

Preparation

Step 1

In the 4-quart Stockpot (4 L utensil) sauté onion in olive oil over medium heat until tender, 5-7 minutes. Add tomato paste and fry until tomato paste turns Indian red. Tomato paste will leave residue on bottom of pan, be sure to stir to prevent from burning. Deglaze pan with wine and cook down until tomato wine mixture thickens and alcohol is cooked off.

Add water and spices, mix well and simmer uncovered 30-45 minutes or until reduced by one-third. Add tomatoes, mix, and simmer an additional 15-20 minutes.