Classic fresh tomato sauce

1 quart

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 small Yellow onion(s) thinly sliced
3 Garlic clove(s), minced
¼ cup Red wine
3 pounds Plum tomatoes peeled and pured (about 6 cups)
2 teaspoons Dried oregano
3 tablespoons Basil, minced
¼ cup Parsley, minced
Salt and pepper to taste

Directions

In a large saucepan, heat the olive oil over medium-high heat. Saut the onion until it begins to wilt, about 5 minutes. Add the garlic and saut just until fragrant. Stir in the wine. Add the tomatoes, oregano and tsp salt.

Bring the sauce to a simmer, reduce the heat to low, and let cook until reduced by at least one-third, 2-3 hours. Stir occasionally, taking care that the sauce never boils. Stir in the basil and parsley. Taste for seasoning and add salt and pepper as needed.

Fine Cooking August-September 1995 Submitted By DIANE LAZARUS On 08-24-95

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