I feel like one thing anyone who cooks strives for is to have their own sauce recipe. After years of eating sauce from the jar, my eyes were opened to the freshness of homemade sauce when I attempted to make it myself.
Even the first attempt with just some tomatoes and herbs, something clicked. I needed to figure this out. Any good sauce is made with different layers of flavor and how people get there is all up to them.
I’ve heard everything from veggies, butter, wine, and even fish sauce… yes, fish sauce in marinara, make it great. I personally skipped the fish sauce and went for a good dry red wine. Another key to this sauce is grating the onion. It’ll come out as an applesauce texture, but this ensures that you won’t get full bites of onion in the sauce. I’d like to thank my Italian co-worker for that tip.
- 2 tablespoon olive oil
- 1 yellow onion, grated with small grate
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ cup dry red wine
- 2 28oz crushed tomatoes
- ½ tablespoon oregano
- 1 tablespoon parsley
- ½ teaspoon thyme
- ½ tablespoon basil
- 1 teaspoon salt
- ½ teaspoon pepper
- Heat olive oil in a large sauce pan. Add onion and garlic. Cook until aromatic and onions start to brown between 3-5 minutes. Add red pepper flakes and cook another minute.
- Add wine and scrape up any browned bits. Allow to simmer 5 minutes so wine reduces in half so little liquid is left.
- Mix in tomatoes, oregano, parsley, thyme, basil, and salt and pepper. Let simmer on low, uncovered for three hours.