Circle B Kitchen
The tomatoes that you use here will make a huge difference in the final sauce. I’ve become very attached to dei Fratelli fire roasted crushed tomatoes. If you can get your hands on them, do it. Amazing tomato flavor!! I like to make this in big batches and freeze or preserve what I'm not using right away.
6 tablespoons extra virgin olive oil
3 28-oz can crushed tomatoes (I use dei Fratelli fire roasted)
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
3/4 cups white wine
5-6 teaspoons fine sea salt (or to taste)
1 teaspoon crushed red pepper (or to taste)
2 tablespoons sugar
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 3-5 minutes.
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 tomatoes and 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 (preserve) if you desire. (I use a pressure canner)