Marinara Sauce

By ghinman

Ingredients

• 2 28 oz. cans whole totamoes packed in juice
• 2 tbs. olive oil
• 1 med. onion, chopped fine (1 cup)
• 2 med. garlic cloves, minced or processed through garlic press (2 tbs.)
• 1/2 tsp. dried oregano
• 1/3 cup dry red wine, such as Chianti or Merlot
• 3 tbs. chopped fresh basil leaves
• 1 tbs. extra-virgin olive oil
• table salt or kosher salt and ground black pepper
• 1-2 tsp. sugar, as needed

Preparation

Step 1

Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard cores: let tomatoes drain excess liquid, about 5 min. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.

Heat olive oil in large skillet over mid. heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 min. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 min.

Add tomatoes from strainer and increase heat to med. high. Cook, stirring every minute, until lizuid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 min. Add wine and cook until thick and syrupy, about 1 min. Add rese4rved tomato juice and bring to simmer; reduce heat to med. and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 min.

Transfer sauce to food processor or to saucepan and insert immersion blender and add reserved tomatoes; process until slightly chucky, about 8 2 second pulses. Return sauce to skillet and add basil and extra virgin olive oil and salt and pepper to taste.