Thomas Keller'S Marinara Sauce

• 1/2 cup olive oil
• 1 1/2 cups onion
• 2 tbsp minced garlic
• 1/2 cup tomato paste
• 8 cups blanched roma tomatos
• 1/4 cup fresh oregano or 2 tblsp if dried
• 1/4 cup fresh marjoram or 2 tblsp if dried
• 1/8 cup fresh basil
• 1/4 cup dry red wine
• 1 tbsp sea salt
• 1 sheet parchment paper

1. Prepare minced garlic and onion and set aside.
2. Make a small x on bottom of tomatoes and blanche
3. heat oven to 325
4. saute onion and garlic on stove in oven proof pot
5. Add tomato paste to garlic and onions and saute for 8 to 10 minutes
6. Add tomatos and red wine
7. bring to simmer
8. place parchment over pot with a 1 inch slit in middle
9. place in oven for 3 hours. another hour if necessary
10. add spices and let refrigerate for 24 hours

olive oil, onion, garlic, tomato paste, blanched roma tomatos, fresh oregano, fresh marjoram, fresh basil, red wine, salt, parchment

Taken from www.epicurious.com/recipes/member/views/thomas-kellers-marinara-sauce-52910761 (may not work)