Marinara Sauce

Name: Marinara Sauce
Ingredients: ¼ cup good olive oil; ½ big yellow Spanish onion, chopped; 1 teaspoon minced fresh garlic; ½ cup burgundy wine; One 28-ounce can whole peeled tomatoes (preferably San Marzano), including juice; 1 teaspoon to 2 tablespoons sugar (depending on how sweet you like your sauce); One 6-ounce can tomato paste; A small handful of whole fresh basil leaves; Salt

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Author : Kenny Shopsin

Ingredients

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¼ cup good olive oil½ big yellow Spanish onion, chopped1 teaspoon minced fresh garlic½ cup burgundy wineOne 28-ounce can whole peeled tomatoes (preferably San Marzano), including juice1 teaspoon to 2 tablespoons sugar (depending on how sweet you like your sauce)One 6-ounce can tomato pasteA small handful of whole fresh basil leavesSalt

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Instructions

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Heat the olive oil in a large pot over high heat. Add the onion and garlic, and sauté for about 5 minutes, until the onion has softened, not browned. Lower the heat if the onion or garlic is browning. Add the wine and cook for 1 or 2 minutes to burn off the alcohol. Add the tomatoes and sugar, and lower the heat. Break the tomatoes up with a wooden spoon to help them break-down, but leave a few whole. Simmer the tomatoes for 30 minutes to 1 hour until the broken-up tomatoes have cooked down to the consistency of marinara sauce. Stir in the tomato paste and basil, and season with salt to taste.