Basic Marinara for a Million Uses

Marinara Sauce

Makes ~1 quart

1 tablespoon olive oil

1 yellow onion (medium), finely chopped

2 medium carrots (diced)

1 ½ teaspoon minced garlic

½ cup red wine (divided)

1 (14 oz) can crushed tomatoes

1 (14 oz) can petite diced tomatoes

1 (6 oz) can of tomato paste

1 teaspoon fresh basil (chopped)

1 teaspoon fresh oregano (chopped)

1 teaspoon Italian parsley (chopped)

2 teaspoons kosher salt

½ teaspoon fresh ground black pepper

Heat the olive oil over medium heat, and add the onion and carrots and cook until soft or about 8 minutes. Add the garlic and cook for additional 1 or 2 minutes. Add ¼ cup of red wine and cook until the liquid is almost gone, or about 5 minutes. Reduce the heat to low, and add the tomatoes, herbs, salt, and pepper. Simmer over low heat for approximately 30 to 45 minutes. Remove from the heat and blend the ingredients with a hand mixer until smooth. Add the tomato paste, ¼ cup of red wine , and cook an additional 15 minutes and remove from the heat. Use as desired.