This is the only basic Marinara sauce you will ever need! I have it posted here somewhere with a spaghetti dish,but it really deserves it's own posting. As it is a staple for our family and we use it in so many dishes. I will post the jarring method later on a I promised earlier but still have not gotten around to!!! That will come...promise.
20 Large cooking tomatoes
2 large onion, chopped
1 Cup/240 ml of white wine
6 garlic cloves, crushed
bunch of fresh chopped basil
2 teaspoons of oregano
Fresh ground pepper and salt
4 tablespoons of olive oil
2 tablespoons sugar
In a large pot of boiling water, add all of the whole tomatoes. Turn off heat and leave for a few minutes until the skins are loose enough to remove. Drain water from pot, and one tomato at a time, remove the skin. Once this is done, you can roughly chop them and set aside.
Meanwhile, in a large skillet, heat oil, add garlic and chopped onions. Brown the onions for a few minutes, then lower the heat and add a little of the wine to reduce the onion . Let all the liquid absorb and then add a little more. Repeat process, until all the wine has been absorbed and the onions are soft. This should take about 30 minutes.
Next, add the tomatoes, fresh chopped basil, oregano, sugar, salt and pepper to the skillet. Reduce heat to medium- low and continue cooking until all juices have evaporated. If you fail to do so, the result will be a runny sauce as opposed to a thick one.
Remove sauce from heat and add to a blender and blend until smooth. Return to a saucepan and simmer for a few minutes.
This sauce is now ready to serve or you can store it in an airtight container in the fridge for up to 3 or 4 days.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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