What You’ll Need:
2 tablespoons olive oil
1 red onion, chopped
1 head garlic (all the cloves), peeled and chopped
Salt and pepper
Red pepper flakes
1 cup red wine
2 tablespoons dried oregano
2 lb. medium sized tomatoes, chopped into quarters
2 28-oz. cans tomato puree
1 5 oz. can tomato paste
A handful fresh basil leaves, torn into pieces
What You’ll Do:
Heat olive oil in your sauce pan on medium, then add chopped red onion, chopped garlic, salt, pepper, red pepper flakes
Cook until browned
Add 1 cup red wine and 2 tablespoons dried oregano
Cook until wine is reduced by about half
Add chopped fresh tomatoes, cooking until tomatoes are stewed
Add the 2 28-oz. cans tomato puree and a handful fresh basil leaves, torn into pieces. Stir and let simmer on low while the flavors develop and the scent gets stronger
This can go on for literally hours, but about 20 minutes is your minimum here
If your sauce is too loose, add tomato paste and incorporate until you achieve your desired thickness
Season with salt, pepper, red pepper flakes, and a bit of sugar to taste. This is where you can personalize your flavor a bit. I like my sauce on the sweet side, so I tend to use a bit more sugar. Plus, if your tomatoes aren't naturally sweet, a little sugar takes care of that.
You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.
You can also make enough to freeze in containers for later use. Most Italian-American families have an entire freezer full of marinara sauce (it's a fact I saw online once). Frozen sauce lasts up to 6 months, although if you are Bimpy, you can keep them frozen for years. It's really your call!
Recipes & more from Dan Pelosi online at danpelosi.com
Let's Eat: 101 Recipes to Fill Your Heart & Home Copyright © 2023 by Dan Pelosi. (Union Square & Co., September 2023).
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