Recipe adapted from America’s Test Kitchen show on PBS.
- 2 tablespoons olive oil
- 1 small or medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon oregano
- 2 14-oz cans diced tomatoes
- 3 tablespoons red wine
- 1 tablespoon basil
- Salt to taste
Separate tomato solids from liquid by placing colander on top of a large bowl. Discard the “yucky stuff”, like any hard bits or stems. Reserve both solids and liquid.
Brown the onion in the olive oil, then add garlic, black pepper, and oregano at the end for 30 seconds. Add the tomato solids and cook 8 minutes. Add the wine and cook a few more minutes until wine reduces. Add the tomato liquid and cook to reduce, another 10 minutes. Use the sauce as-is, or blend using immersion “wand” blender. Drizzle a bit more olive oil and add basil. Salt to taste.