Marinara Sauce
- 2 cloves fresh garlic, minced
- 1/2 cup green pepper, fine dice
- 1 shallot, minced
- 1/4 cup olive oil
- 1 cup red cooking wine
- 1 tbsp dried oregano
- 5 large basil leaves, chiffonade
- 1 /4 cup pure cane sugar
- 1 28oz. can Certified San Marzano tomatoes
- 1/4 cup water
- Kosher salt, to taste
- Coarse-ground black pepper, to taste
- Gather and prepare dry ingredients except basil. In a medium sauce pan over medium-high heat, add olive oil, garlic, shallots, and peppers, and saute for 3-4 minutes, being careful not to overcook the garlic. Add in the red wine and reduce it au sec. Add in the canned tomatoes, bring to a boil, add in the water, sugar, and seasonings except for the basil, then reduce the heat to a simmer. Let simmer for about 45 minutes, or until you can easily break up the tomatoes with a spoon, or you can transfer the sauce to a mixing bowl and use a hand-blender if you like your sauce less chunky. Then cut and add in the fresh basil and stir gently.
garlic, green pepper, shallot, olive oil, red cooking wine, oregano, basil, cane sugar, tomatoes, water, kosher salt, black pepper
Taken from www.epicurious.com/recipes/member/views/marinara-sauce-52841021 (may not work)