Marinara Sauce I

Tomato Sauce:

1 onion (small to medium), small dice
1-2 tbsp olive oil, depending on the size of your pan
2 – 4 cloves garlic (depending on your taste), minced
@ 1 cup wine.  I don’t measure wine.  Red is better, white is fine.
1 28-ounce can of whole tomatoes, crushed by hand. Or pre-crushed tomatoes for a smooth texture.  I use Muir Glen organic when I don’t buy San Marzano.
Salt, pepper, balsamic vinegar to taste.

I preheated my pan to low, and started with a small onion, but medium is fine.  Small dice.

This is one of the only occasions I will cook with extra virgin olive oil because I keep the pan on low the whole time and want the olive oil flavor. I also never measure oil.  Oil and I get on much better that way. Just enough to cover the bottom of the pan.

That much should do it. Onions and a healthy pinch of salt in the pan.  I use cast iron pans whenever I can.
Sweat the onions on low until they’re translucent, and mince some garlic while they’re sweating.  Into the pan, garlic.
Stir and cook for about 30 seconds, just until you can smell the garlic.
Add wine and reduce until almost dry.
Smash tomatoes.
Tomatoes in the pan.
Hefty pinch of salt.
Simmer until virtually no liquid remains, stirring occasionally.
Then when it’s there, finish with balsamic.  About this much.
Maybe a tablespoon?  ish?  Taste, adjust.  Mine needed more salt, pepper, and this would have been where I would have added herbs.
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3 thoughts on “Marinara Sauce I

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