Ingredients

The following ingredients have 4 Servings
  • 3 cups yellow onion (diced)
  • 1/4 cup garlic (chopped (about one whole head))
  • 2 tablespoons plus 1/3 cup Extra Virgin Olive Oil - use a good one
  • 1 teaspoon red chile flakes
  • 1 tablespoon sugar
  • 1 cup good white wine
  • 4 28 ounce cans Authentic Marzano Tomatoes (such as Cento)
  • 1 cup packed basil leaves - sliced in chiffonade style

Instruction

  • Saute onion, garlic and chili flakes in two tablespoons olive oil. Add a pinch or two of salt and cook until soft, about 10-12 minutes.
  • Add wine and simmer, reducing liquid until almost dry.
  • Add tomatoes, 1/3 cup olive oil and sugar.
  • Bring back to a low simmer.
  • Add basil. Salt and pepper to taste. Cook another 10 minutes or so until basil is soft.
  • Puree the sauce until smooth. (You can use a blender for best results but an immersion blender will work just as well.)
  • Serve with additional basil for garnish.