Classic fresh tomato sauce
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | small | Yellow onion(s) thinly sliced |
| 3 | Garlic clove(s), minced | |
| ¼ | cup | Red wine |
| 3 | pounds | Plum tomatoes peeled and pured (about 6 cups) |
| 2 | teaspoons | Dried oregano |
| 3 | tablespoons | Basil, minced |
| ¼ | cup | Parsley, minced |
| Salt and pepper to taste | ||
Directions
In a large saucepan, heat the olive oil over medium-high heat. Saut the onion until it begins to wilt, about 5 minutes. Add the garlic and saut just until fragrant. Stir in the wine. Add the tomatoes, oregano and tsp salt.
Bring the sauce to a simmer, reduce the heat to low, and let cook until reduced by at least one-third, 2-3 hours. Stir occasionally, taking care that the sauce never boils. Stir in the basil and parsley. Taste for seasoning and add salt and pepper as needed.
Fine Cooking August-September 1995 Submitted By DIANE LAZARUS On 08-24-95