Marinara Sauce
Created by Down to Earth Markets Chef Karen Symington Muendell• Course: Condiments & Sauces • Season(s): Summer, Fall
Ingredients
- olive oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 1/3 cup white wine
- 2 28oz. cans peeled Roma tomatoes
- stalk of fresh basil
- salt and pepper
Instructions
In a heavy pot, heat enough olive oil to film the bottom. Add the garlic and shallot and cook over low heat for 5 minutes. Pour in wine and raise the heat to med-high. Cook until almost evaporated. Add tomatoes and press with masher to break up. Remove two large leaves from stalk of basil and set aside. Add the rest to sauce. Cover and simmer 40 minutes. Remove basil stalk, season with salt and pepper. Tear extra basil leaves and stir in to sauce.
Add-ins: zucchini, summer squash, eggplant, olives, spinach, caramelized onions and/or fennel, mushrooms. Finish with a sprinkle of fresh herbs, a drizzle of olive oil and optional grated cheese.