Sarah's Marinara Sauce
With a handful of ingredients you can make a rich marinara sauce that is so much tastier than anything you'll find in a jar.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 cup chopped yellow onion (from about 1 medium yellow onion)
- 1 heaping Tbsp minced fresh garlic (from about 6-8 cloves)
- 1/2 cup dry red wine
- 680ml/23 oz Passata
- 796ml/28 oz canned diced tomatoes
- 2-3 sprigs fresh basil
- rind from a wedge of Parmesan or Pecorino Romano cheese
- 2 Tbsp butter
- salt and pepper
Instructions
- In a large, heavy-bottomed, non-reactive saucepan, heat the olive oil over medium heat. Add the chopped onions and cook, stirring frequently, until soft and translucent, about 7 minutes. Don't rush this step!
- Have the red wine ready and close at hand. Add the garlic to the pot and stir just until fragrant, about 30 seconds. Immediately pour in the red wine and stir, scraping up any bits on the bottom of the pan. Cook over medium heat, stirring occasionally, until the red wine has almost evaporated.
- To the saucepan, add the passata, diced tomatoes, basil springs and cheese rind. Stir to combine. Reduce the heat to medium low and allow the sauce to barely simmer, stirring occasionally, until thickened, about 25-30 minutes. Turn off the heat and remove the basil sprigs and cheese rind. Stir in the butter and add salt, to taste. Note that the tomatoes and cheese rind are already fairly salty, so you may need very little or no extra salt. Serve warm or cool to room temperature then refrigerate in a covered container for up to 5 days. Can also be frozen for up to 6 months.