200-year-old Sicilian Marinara Sauce

• servings: 6-8 Cups

Ingredients

3 tablespoons extra virgin olive oil

1 yellow onion, diced

6 cloves garlic, finely chopped

1 tablespoon good quality style dry oregano

1 tablespoon Italian style dry herb seasoning

1 cup fresh basil, packed

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

½ cup good red wine Chianti

2 tablespoons sugar

1 (28 ounce) can Italian-style Whole Peeled Tomatoes in Tomato

Puree (such as Napoli brand)

1 cup water

Directions

Preparation: In a large sauté pan, heat olive oil over medium heat. Add onion, garlic, and oregano. Saute until vegetables are soft, stirring frequently to prevent burning. Add Italian seasoning, basil, pepper, and salt. Stir to combine and cook for 1 to 2 minutes to create a great aromatic mixture. Add the wine and sugar. Stir to combine and simmer for 3 to 5 minutes or until ingredients are well dissolved.

Reduce heat to low. Add the tomato sauce, diced tomatoes, and water. Stir to combine and simmer for at least an hour or until the sauce reduces down and coats the back of a spoon. Taste and adjust the seasonings. At this point you may puree the sauce with an immersion blender or leave it in a chunky consistency.) Serve warm.