Circle B Kitchen Marinara Sauce

Circle B Kitchen

I make this in big batches and freeze what I'm not using right away.  

6 tablespoons extra virgin olive oil
3 28-oz can whole tomatoes (I like Cento San Marzano) 
1 large or 2 small onions, chopped fine
6 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon dried basil
6 tablespoons tomato paste
5-6 teaspoons fine sea salt (or to taste)
1 teaspoon crushed red pepper (or to taste)
2 tablespoons sugar
3/4 cups white wine

Run the tomatoes through a blender in batches (I use an immersion blender) and set aside.

Heat a large, heavy pot and add the olive oil.  When it begins to shimmer, add the onion and sauté for 5- 10 minutes, or until soft and translucent.  Add the garlic, crushed red pepper and the dried herbs and cook another 3 minutes or so. 

Stir in the tomato paste, salt and pepper and let this cook for 2 or 3 minutes and then add the wine.  Stir well and simmer for 3 to 4 minutes.  Stir in the pureed tomatoes.

Simmer the sauce partially covered for at least 30 minutes to blend and intensify the flavors (longer is better)  I like to let it simmer for a couple of hours to really develop the flavors.  Taste for salt and pepper, adjusting as desired, 

Your sauce is ready to use immediately or store in the fridge or freezer or can if you desire.