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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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Although this sauce is wonderful as a base for pasta or pizza sauce, we also us it as a base for cioppino. Ingredients:
3 tablespoons olive oil |
1 onion, finely chopped |
6 cloves garlic, minced |
1 teaspoon dried oregano |
3/4 teaspoon dried basil |
3/4 teaspoon marjoram |
3/4 teaspoon crushed red pepper flakes |
2 (28 ounce) cans italian tomatoes |
1 cup crushed tomatoes, with puree |
1/2 cup dry red wine |
Directions:
1. In a large saucepan, heat oil over medium heat.
2. Add onion, garlic, oregano, basil, marjorum and crushed red pepper.
3. Cook covered until onion is translucent, about 10 minutes.
4. Add remaining ingredients and simmer uncovered until sauce thickens and measures 8 cups total.
5. Stir now and then and break up the tomatoes with a spoon.
6. This will take about 1 hour and 15 minutes.
7. Season.
8. Can be made well in advance and refrigerated or frozen.
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