Slow-Simmered Red-Wine Marinara

When plump, juicy fresh tomatoes are available and you have the time (and desire) to pluck and peel them, that’s the way to go for creating delicious homemade marinara. That said, good-quality canned whole, peeled tomatoes also result in a rich, flavorful sauce that you can use right away or freeze for later on.

Here, I added red wine and basil to the basics for marinara: tomatoes, garlic, onion. This sauce comes together very easily and essentially makes itself on the stovetop. Give it time—you’ll like the results.

Makes about 6 cups

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1/2 small onion, finely chopped
• 2 28-oz cans whole, peeled tomatoes (with juice), cut into chunks
• 1/3 cup dry red wine
• 10 basil leaves, thinly sliced
• sea salt
• freshly ground black pepper

Marinara Ingredients

Preparation

1. Heat a large pot over medium heat and add the olive oil. Add the garlic and onion and cook, stirring a few times, 5 minutes.
2. Add the tomatoes (crushing them in your fingers), wine, and basil and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until the sauce is slightly thickened, 1-1/2 hours. (Use a potato masher to smash some of the larger tomato pieces as the sauce cooks.)

Garlic and Onion

Tomato Mixture Added

Smash with a Potato Masher

If you’re not using the sauce right away, let it cool completely before refrigerating for up to two days. Or place in freezer containers and freeze for up to a month.

Slow-Simmered Red-Wine Marinara