This is a basic marinara sauce I make to use on lasagne, spaghetti, a meatball sandwich... whatever you fancy. It can store in the fridge for a week, or if you are talented at canning, go for it. I am not someone who cans.
I find the chopping process to be healing for me. It is kind of funny. My kids walk in and ask what I am cooking. If I say I am making sauce... they turn around and walk upstairs. Usually I make sauce when I am upset, or pondering, or stressed. It soothes my soul, don't ask me why, because I have no idea.
Here is how I do it.
1 large yellow onion, peeled and diced
2 Tbsp olive oil
8 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp Basil, Oregano, Thyme... minced
1/2 cup red wine
6 cups peeled and seeded fresh ripe tomatoes ( I puree chop mine pretty fine because I am not a chunk fan.
salt and pepper to taste
1 tsp agave nectar
In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft.
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