- 38-40 small roma tomatoes
- 2 tbsp(s) olive oil
- 1/2 small yellow onion, chopped
- 1 large garlic clove, minced
- 1/2 cup(s) white wine
- 4-5 fresh basil leaves
- 1 tsp(s) salt
- 1 tsp(s) italian seasoning
Tips and Suggestions
Add chopped bell pepper and/or sliced white mushroom to your onion sauté for a richer marinara.
Slice tomato in half longwise and lay facedown on a large cookie sheet layered with parchment paper or Silpat.
Bake at 400 degrees for 10 minutes. Once cool to the touch, lift the skins on the tomatoes and discard. Slide all the skinned tomato into a blender or food processor with the basil. Pulse until you have a puree.
Over medium-low heat, add your olive oil to a medium pan. Add onion and allow to saute' for several minutes until onion are translucent. Add the garlic; sauté another minute. Add the wine, and turn up the heat to medium.
Once the wine has cooked down, add your tomato puree, salt and Italian seasoning. Cover. Turn down heat to lowest temperature and allow to cook for 2 hours, stirring occasionally. I promise, your home will smell like an Italian Kitchen. Freeze, or enjoy your marinara in a favorite dish.