Simply Divine Marinara Using Oven Roasted Tomatoes

I discovered Breezermom's Aromatic Slow-Roasted Tomatoes Aromatic Slow-Roasted Tomatoes, and decided to use it to make home made marinara and it turned out divine. Toss it with 16 oz of rigatoni, 8 oz. fresh mozzarella, and the rest of the 2 oz of fresh basil for the most delicious Caprese Pasta Dish ever! You can puree all or part of the tomatoes for a smoother sauce. The time does not include the 7 hours to oven roast the tomatoes

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil, extra virgin
• 2  tablespoons butter
• 1  onion, small diced finely
• 6  garlic cloves, chopped finely
• 4  lbs tomatoes, oven roasted and coarse chopped (see reference above)
• 1  cup chicken broth
• 1⁄4 cup white wine
• 1  ounce basil, fresh chopped
•  salt, to taste
•  pepper, to taste

Directions

1. Heat oil and butter in a sauce pan.
2. Add onion and garlic being careful not to burn, cook about 8 minutes until soft.
3. Add broth and wine and heat to simmer.
4. Add chopped and/or pureed tomatoes and bring to a boil.
5. Simmer on low for a minimum of 30 minutes or until the sauce begins to condense and thicken.
6. Add basil and cook for a few more minutes.
7. Add salt and pepper to taste.
8. See instructions above for turning this into a divine caprese style pasta dish!