Marinara sauce has many uses. It can be used for pasta, pizza, chicken and veal Parmesan or any dish that requires a tomato sauce. It is so quick and easy to make you will wonder why you ever bought jarred sauce.
1 – 28 oz. cans Whole Peeled Tomatoes (San Marzano preferred)
1 – medium onion (about 1 cup diced onion)
3 – cloves garlic
6 – fresh basil leaves
1/8 – tsp. red pepper flakes
3/4 – tsp. salt
1/4 – tsp. ground black pepper
1/4 – cup dry white wine (optional)
Finely dice the onion, and peel the garlic and smash it with the side of a large kitchen knife to release the oils. Heat 3 tablespoons of extra virgin olive oil in a large skillet. Add the onion and garlic and sauté over medium heat until translucent, about 7-8 minutes, stirring often to avoid burning the onions and garlic. Add the red pepper flake, and cook another minute. Now add the wine, and cook about 1-2 minutes until the alcohol burns off.
Next blend the tomatoes in a blender (don’t over blend them. A little texture to the tomatoes is good), and add them to the onion mixture. Add the salt, black pepper, and basil leaves. Stir and bring to a boil. Reduce the heat to low and simmer the sauce for 15- 20 minutes, stirring often. The key is not to over cook the sauce.
It is ready to use.