Marinara

Name: Marinara
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 2 cups diced celery; 1 1/2 cups small-diced carrot; 1/2 cup red wine; 1 gallon canned whole peeled tomatoes; 6 cups diced fresh tomato; 4 cloves garlic, peeled and thinly sliced or minced; 1 cup fresh basil leaves; 1/2 cup fresh thyme, minced; 1/4 cup fresh oregano, minced; 2 tablespoons Worcestershire sauce; Kosher salt and freshly ground pepper, to taste

13 ingredients

6 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 cups diced celery
1 1/2 cups small-diced carrot
1/2 cup red wine
1 gallon canned whole peeled tomatoes
6 cups diced fresh tomato
4 cloves garlic, peeled and thinly sliced or minced
1 cup fresh basil leaves
1/2 cup fresh thyme, minced
1/4 cup fresh oregano, minced
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

Directions

1

Heat the olive oil in a saucepan over medium-high heat to the verge of smoking.
2

Add the onion, celery and carrots, cooking until the onions have softened.
3

Next, deglaze the pan with wine, stirring and scraping the bottom of the pan.
4

Add the canned and fresh tomatoes and the garlic, reduce the heat to medium and simmer for 20 minutes.
5

Next, add the basil, thyme, oregano, Worcestershire sauce and salt and pepper to taste, reduce the heat to low and let simmer for another 20 to 25 minutes.
6

Pulse with a hand-held immersion blender until semi-smooth, stirring throughout the process.