I just had to work that in there. Please forgive me.
Slow-Roasted Marinara Sauce RecipeJanuary 18th, 2013
Yield: 4 1/2 cups of sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:2 teaspoon extra virgin olive oil1 28 oz can whole tomatoes in purée15 slow roasted tomato halves, skins removed2 small yellow onions, diced7 cloves of roasted garlic (or 4 cloves fresh) minced1 tsp dried oregano5-6 fresh basil leaves, wholeSalt and pepper1/4 cup red wine
In a large saucepan or dutch oven, heat olive oil over medium heat. Sautéed onions and garlic about 5 minutes or until soft and beginning to caramelize.
Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.
Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.
Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.
Sauce can be kept in air tight containers in the refrigerator for up to 4 days.