Marinara Sauce
| 1/2 cup Vera Jane's Extra-Virgin Olive Oil |
| 1/2 cup chopped onion |
| 1/2 cup chopped green pepper |
| 1½ Tbsp garlic, finely chopped |
| 2 Tbsp flat leaf parsley, finely chopped |
| 3 Tbsp fresh basil, chopped |
| 2 Tbsp fresh oregano, finely chopped |
| 2 to 4 Tbsp sugar |
| (1) 12-oz can tomato paste |
| 1/2 cup dry red wine |
| (1) 28-oz tomato sauce |
| (1) 28-oz DLM San Marzano Whole Peeled Tomatoes D.O.P., crushed with juice |
| 1/2 cup water |
| Salt and freshly ground black pepper |
Heat olive oil in a large heavy pan. Sauté onion, green pepper, and garlic until soft. Add herbs and 2 tablespoons sugar. Add tomato paste and cook for 3 minutes, stirring. Add wine and simmer for 2 minutes, stirring. Add remaining tomato products and water. Season to taste with salt, freshly ground pepper, and remaining sugar. Cook slowly for 20 minutes, stirring occasionally. Makes 8 cups
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