Basic Marinara Sauce
1 Tablespoon EVOO
1 small chopped onion
3-4 garlic cloves, minced or crushed
2 28 oz cans tomatoes, roughly chopped with juice
(can also use purée or 1 of each, depending on how chunky or smooth you like it)
4 Tablespoons tomato paste
1 cup water
1 cup dry red cooking wine (I use Holland House brand)
pinch of sugar
Season with:
Oregano and/or Rosemary
TONS of freshly torn basil leaves (the more the merrier), and
A huge fistful of fresh Parsley (again, the more the merrier)
Sea salt and freshly ground black pepper to taste
Sauté onion and garlic in olive oil. Chuck in everything else, mix lightly and simmer half-covered for an hour, stirring every 10 minutes or so. Simple!
I use this basic marinara for everything — meatballs and spaghetti, seafood lasagna, breaded eggplant or chicken parmigiana, stuffed shells.
It freezes well, too, so you can double or triple the recipe and always have homemade sauce on hand for a lot le$$ than the salty, corn-syrupy stuff that comes in a jar.
Oh! And it's not "gravy." Do not get me started on the gravy vs. sauce debacle around here… You start a "gravy" with meat bones. This is vegetarian/vegan and the greenery pumps it up with nutrients as well as taste.
~Sue