Grossy’s Marinara

What You’ll Need:

  • 2 tablespoons olive oil

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  • 1 red onion, chopped

  • 1 head garlic (all the cloves), peeled and chopped

  • Salt and pepper

  • Red pepper flakes

  • 1 cup red wine

  • 2 tablespoons dried oregano

  • 2 lb. medium sized tomatoes, chopped into quarters

  • 2 28-oz. cans tomato puree

  • 1 5 oz. can tomato paste

  • A handful fresh basil leaves, torn into pieces

What You’ll Do:

  1. Heat olive oil in your sauce pan on medium, then add chopped red onion, chopped garlic, salt, pepper, red pepper flakes

  2. Cook until browned

  3. Add 1 cup red wine and 2 tablespoons dried oregano

  4. Cook until wine is reduced by about half

  5. Add chopped fresh tomatoes, cooking until tomatoes are stewed

  6. Add the 2 28-oz. cans tomato puree and a handful fresh basil leaves, torn into pieces. Stir and let simmer on low while the flavors develop and the scent gets stronger

  7. This can go on for literally hours, but about 20 minutes is your minimum here

  8. If your sauce is too loose, add tomato paste and incorporate until you achieve your desired thickness

  9. Season with salt, pepper, red pepper flakes, and a bit of sugar to taste. This is where you can personalize your flavor a bit. I like my sauce on the sweet side, so I tend to use a bit more sugar. Plus, if your tomatoes aren't naturally sweet, a little sugar takes care of that.

Recipe Notes:

You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.

You can also make enough to freeze in containers for later use. Most Italian-American families have an entire freezer full of marinara sauce (it's a fact I saw online once). Frozen sauce lasts up to 6 months, although if you are Bimpy, you can keep them frozen for years. It's really your call!

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