Ingredients
- 2 {28oz}cans whole tomatoes, packed in juice
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 2 medium cloves garlic, minced or pressed through garlic press
- 1/2 teaspoon dried oregano
- 1/3 cup dry red wine, such as Chianti or Merlot
- 3 tablespoons chopped fresh basil
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons sugar, as needed
Preparation
Step 1
Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove ¾ cup tomatoes from strainer and set aside. Reserve 2½ cups tomato juice and discard remainder.
Heat olive oil in large skillet over med-heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6-8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add tomatoes from strainer and increase heat to med-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10-12 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, 8-10 minutes. 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 extra-virgin olive oil, salt, pepper and sugar to taste.
This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper and sugar to taste just before serving. If you prefer a chunkier sauce, give it just 3-4 pulses in the food processor in step 4.