Recipe by Chef PotPie
I have so many recipes for Marinara, my favorite tomato sauce. They must always include lots of garlic and a good red wine. You can adjust the chunkiness when processing. You can also adjust the garlic, olive oil, and sugar to your own taste. I also like a little bit of red pepper flakes for a kick. Here's my latest love of Marinara!
Top Review by Wildflour
This worked out BEAUTIFULLY!! LOVED it!!! Used it to make Chicken Parmesan and also tossed it with the angel hair pasta! What a wonderful dinner! Thanks so much!! Made for the ZWT4 :)
- 2 (28 ounce) cans whole tomatoes, packed in juice
- 2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 6 medium garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup dry red wine, a good drinkable Shiraz or 1⁄2 cup chianti wine
- 3 tablespoons chopped fresh basil
- 1⁄2 teaspoon anise seed (optional)
- 1 tablespoon extra virgin olive oil
- table salt & fresh ground pepper
- 1 -2 teaspoon sugar, as needed
Directions See How It's Made
- Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
- Heat olive 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 constantly, until garlic is fragrant, about 30 seconds.
- Add tomatoes from strainer and increase heat to medium-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 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.
- 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 and salt, pepper, and sugar to taste.
- Freeze remainders.