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.