Rustic Marinara Sauce
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
62
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
170 g
Tomato Paste (can)1 cup
Olive Oil8 cloves
Garlic (minced)790 g
Tomatoes (can diced)1 cup
White Wine (dry)1 tbsp
Oregano (dried)1 tsp
Salt1 tsp
White Sugar1 tsp
Ground Black Pepper1 tsp
Red Pepper Flake3 cup
Basil (chopped fresh)1 cup
Parsley (chopped fresh)Directions:
1
Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes
2
Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more
3
Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour
4
Remove Dutch oven from heat
5
Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes
6
Discard bay leaves
7
Sprinkle remaining cheese over sauce when serving