This recipe is not "quick" but it is certainly easy! As tempting as it is to open a jar of marinara sauce, once you realize how simple it is to make your own, (not to mention, delicious!) store-bought marinara might just become a thing of the past! This recipe makes plenty to put in a zip-top bag to freeze, or you can cut this recipe in half.
AIMEE FORTNEY'S EASY RED WINE MARINARA
12 to 15 tomatoes, cored, seeded and diced (squeeze your tomatoes over the sink to remove excess juice)
2 Tablespoons extra virgin olive oil
1 very large, or 2 medium white onions, finely diced
1 large bell pepper, finely diced (use any color you desire)
4 or 5 cloves or garlic, minced
1 Tablespoon kosher salt
1 teaspoon ground black pepper
1 1/2 Tablespoons Italian seasoning
1 Tablespoon sugar
1/3 to 1/2 cup good red wine (I used Simply Naked Red; do not use a wine that you would not drink)
On the stove top in a large, heavy pot (that has a lid and is oven-proof) over medium high heat, add the extra virgin olive oil, then the onions. Saute the onions and then add the bell pepper and garlic. Add the tomatoes, salt, pepper and Italian seasoning, to your taste. Cover and bring to a boil. Meanwhile, preheat your oven to 220 degrees. Once the pot on the stove has come to a boil, place in the oven. Leave in the oven, covered for one and a half hours. Now, add the red wine, sugar and salt, stirring to combine. At this point, if the sauce is thin, which it probably will be, remove the lid, and allow it to cook uncovered another two to four hours, uncovered. Taste as you go, to see if you need to adjust the seasonings.
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