This is my favorite marinara sauce, and thanks to Christine for blogging about it. This recipe yields a sauce that is fresh, rich, tangy, and a little bit sweet with the perfect blend of seasonings. While it does cook for a long time, the prep work is the easiest I've seen with ingredients most have on hand. The recipe makes alot, so I usually freeze batches to thaw and reheat for easy weeknight suppers. You'll never return to jarred sauce again. A real crowd favorite. Sorry- I completely forgot to take a picture for this dish!
1 Tbsp olive oil
6 cups chopped onion (about 3 medium)
1/2 Tbsp sugar
1/2 cup dry red wine
1 Tbsp extra virgin olive oil
2 tsp dried oregano
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste
2 tsp lemon juice
Yield: 9 cups
1. Heat oil in a Dutch oven (or a heavy pot) over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally.
2. Stir in wine; cook 1 minute.
3. Add remaining ingredients; bring to a boil. Reduce heat to low, and simmer 3 hours, stirring every 30-45 minutes.
Source: Adapted from Cooking Light, as seen on Christine's Kitchen Chronicles