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Marinara Sauce

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 2 cans (28 ounces each) plum tomatoes with purée, preferably San Marzano
  
• 3 tablespoons olive oil
  
• 1 large yellow onion, finely diced
  
• 2 to 4 cloves garlic, minced
  
• ½ cup hearty red wine
  
• ¼ teaspoon red pepper flakes
  
• 1 bay leaf
  
• ¼ cup chopped fresh basil
  






Instructions



1. Pour the tomatoes and their purée into a large bowl. Using your hands, crush the tomatoes between your fingers.
   
   
2. In a large, heavy nonreactive saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the crushed tomatoes, red pepper flakes, and bay leaf. Raise the heat to medium-high and bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring occasionally to prevent scorching and adding water if the sauce thickens too quickly, until the sauce has thickened, about 1½ hours.
   
   
3. During the last 15 minutes of simmering, stir in the basil. Discard the bay leaf. Use the sauce at once, or let cool, cover, and refrigerate for up to 4 days or freeze for up to 3 months.
   
   
   Makes about 6 cups