Al's Marinara Sauce

• 1 (28 ounce) can Italian tomatoes (San Marzano tomatoes are the best, a little more expensive, but well worth it)
• 1 (6 ounce) can tomato paste
• 12 cup chopped fresh Italian parsley (only fresh, please)
• 1 -2 garlic clove (depending on your love of garlic)
• 1 teaspoon dried oregano (or 2 tablespoons fresh)
• 1 teaspoon dried basil (or, if at all possible, 2 tablespoons fresh)
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 1 tablespoon sugar
• 4 tablespoons olive oil
• 12 cup finely minced onion
• 12 cup dry white wine (whatever you have available, but please use a good quality...only one that you would drink) or 12 cup dry red wine (whatever you have available, but please use a good quality...only one that you would drink)

1. Place tomatoes with juices, tomato paste, fresh parsley, garlic, oregano, basil, salt, pepper, and sugar in a blender or food processor container.
2. Process until smooth.
3. Heat olive oil in a 12-inch skillet over medium heat.
4. Add the onion and saute for 2 minutes.
5. Add the tomato mixture and the wine.
6. Reduce the heat and simmer for 30 minutes (you could simmer all day on a very low heat, but be careful not to scorch the bottom), stirring occasionally.

italian tomatoes, tomato paste, fresh italian parsley, garlic, oregano, basil, salt, ground black pepper, sugar, olive oil, onion, white wine

Taken from www.food.com/recipe/als-marinara-sauce-350995 (may not work)