FORK IN THE KITCHEN
for pasta and more!
- Olive Oil
- Yellow Onion
- Red Wine or
- San Marzano Tomatoes
- Dried Basil and Oregano
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This is now my go-to recipe! We double the recipe and freeze some for quick week night meals.
GET THE RECIPE
Saute onion, celery, and carrots in olive oil.
Add garlic, spices, and sugar (as desired) and cook for another minute.
Deglaze the pan with red wine or vegetable stock and allow it to reduce.
Crush the peeled whole tomatoes in your hands, removing any hard stems.
Add crushed tomatoes and dried herbs to the pot and stir to combine.
Cover and let simmer for about 25-30 minutes, stirring occasionally.
Remove the lid, and simmer for another 30 minutes, continuing to stir occasionally and be sure to taste test!
Remove from heat and carefully use an immersion blender to smooth sauce.
Serve immediately with your favorite recipes or store in the fridge or freezer.
GET THE RECIPE!