Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1/2 large yellow onion, chopped
- 3 cloves garlic, chopped or pressed
- 32 to 36 ounces jarred Italian tomatoes with basil, undrained – see Note below
- A few glugs of red wine, to taste
- Dried Italian seasoning, to taste
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until soft, around 6 to 8 minutes.
- Stir in tomatoes, wine and Italian seasoning. Bring to a low boil and cook for around 20 minutes, stirring occasionally. Remove from heat to cool a bit.
- Place in a food processor and pulse 4 to 5 times; don’t purée. Season to taste with salt and pepper (takes a fair amount of salt).
Notes
Make ahead: Marinara Sauce can be stored in a closed container in the refrigerator for up to five days.
Note on tomatoes: 2 (18.7 ounce) jars Masseria Mirogallo Pomodori Pelati work perfectly. If you can’t find them, try to use other jarred or canned Italian peeled tomatoes. Another brand I recommend is Cento San Marzano, which can be found in many grocery stores. Add a few large fresh basil leaves if there aren’t any in your tomatoes.
- Category: sauces, gluten free, Italian
