Ingredients
- 1 large yellow onion, peeled and roughly diced
- 8 cloves garlic, peeled
- ¾ cup extra-virgin olive oil
- 2 lbs. Roma tomatoes
- ½ bottle (about 1 1/3 cups) good red wine (inexpensive but drinkable)
- 4 tablespoons chopped fresh Italian parsley
- 4 tablespoons chopped fresh oregano
- Kosher salt and freshly ground pepper to taste
Directions
1. Sauté onion and garlic in oil for 10 minutes over medium heat. Add whole tomatoes and sauté 5 minutes. Add wine and bring to a boil. |
2. Reduce to a slow simmer for 2 hours. Allow to cool slightly, then purée with parsley and oregano in a blender. (Be careful when blending hot foods.) Season with salt and pepper. |
Nutritional Information
Approximate values per serving: 323 calories, 28 g fat, 0 cholesterol, 2 g protein, 11 g carbohydrates, 2 g fiber, 18 mg sodium, 83 percent calories from fat.
Approximate values per serving: 323 calories, 28 g fat, 0 cholesterol, 2 g protein, 11 g carbohydrates, 2 g fiber, 18 mg sodium, 83 percent calories from fat.
Vegetarian Marinara Sauce. To import, drag image to your MacGourmet recipe box.