Mark's Marinara Sauce

1 large yellow onion, peeled and roughly diced

7 or 8 cloves of garlic, peeled

2 pounds Roma tomatoes, preferably locally grown and organic

1/2 bottle good red wine (inexpensive but drinkable)

3/4 cup extra virgin olive oil

4 T fresh Italian parsley, chopped

4 T fresh oregano, chopped

Kosher salt and freshly ground pepper to taste

• Sauté onions and garlic in oil for 10 minutes over medium heat.

• Add whole tomatoes and sauté for 5 minutes.

• Add wine and bring to a simmering boil. Reduce to a slow simmer for 2 hours.

• Puree with the fresh herbs in a blender.

• Season with salt and pepper.

© Tarbell’s 2002

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© 2002 Tarbell's