- 4
Ingredients
- 2 (28 ounce) cans whole tomatoes packed in juice
- 2 T. olive oil
- 1 medium onion, minced (about 1 cup)
- 2 medium garlic cloves, minced
- 1/2 t. dried oregano
- 1/3 cup dry red wine
- 3 T. chopped fresh basil leaves
- 1 T. extra-virgin oilve oil
- Table salt and ground black pepper
- 1 - 2 t. sugar, as needed
Preparation
Step 1
1. Pour tomatoes and juice into strainer set over large bowl. Crush tomatoes with hands and remove and discard fibrous cores; let excess liquid drain out, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
2. Heat oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constrantly, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated, tomatoes begin to stick to bottom of pan, and browned bits form around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Note: This sauce makes emough to sauce more than a pound of pasta; leftovers can be frozen.