Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 (6 oz.) can tomato paste
  • 1/4 cup red wine* ((optional, add for extra flavor))
  • 2 (28 oz.) cans crushed tomatoes (I use San Marzano)
  • 1 teaspoon sea salt + more to taste, if desired
  • 1/4 teaspoon ground pepper

Instruction

  • Heat oil in a large saucepan over medium-high heat.
  • Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is soft.
  • Add garlic and tomato paste; cook, stirring constantly, for 1 minute.
  • Add wine (alternatively you can use water or vegetable broth); cook, stirring constantly, for 1 minute.
  • Add tomatoes, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally for 1 hour.
  • Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.