CLASSIC MARINARA SAUCE

2 Tbs. Extra Virgin Olive Oil
Whole Tomatoes - Peeled
(4 Cups Fresh Tomatoes or 35 Oz. Canned Tomatoes)
1 Medium Yellow Onion - Chopped
4 Whole Cloves Garlic - Peeled
½ Cup Fresh Parsley - Stemmed and Chopped
½ Cup Red Wine

If using fresh ripe tomatoes remove stem. Cut an “X” across the bottom of each tomato.  Drop into unsalted boiling water for 1 minute or until you see skin cracking.

Remove with slotted spoon and set aside to cool slightly.  Peel when still warm and the skins will easily slide off.

If using whole canned tomatoes I recommend imported plain San Marzano tomatoes
Squeeze peeled tomatoes with your hands into a large bowl.

 Heat olive oil and add chopped onion. Saute for 5-10 until golden.  Add whole garlic clove. Stir and cook for 2 minutes.

Add red wine.  Use a simple red wine, but not a “cooking wine” for the best flavor. If you wouldn’t drink a glass of it, don’t use it.

Bring wine mixture to simmer and allow to reduce by ½.  Stir occasionally.

Add tomatoes and parsley. Stir and simmer on medium-low heat for 30 - 45 minutes.

Remove garlic cloves and serve.
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Save the softened garlic. It becomes mild during simmering and is great spread on bruschetta or warm bread.