I meant to take a picture of this marinara after I finished cooking it and before I ate some. But it was so good and made my house smell so lovely that I immediately threw it on some pasta and ate it, completely forgetting to take a picture. So this is not all this recipe makes. It actually serves about four. I went out to my garden and gathered another bucket full of tomatoes so I will be making more marinara soon.
1 yellow onion
2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons dried italian seasoning
1/2 cup red wine
five cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste
Chop the onion and cook in a saute pan with 2 tablespoons of olive oil until they start to caramelize, approximately 8 minutes. Then add in garlic powder and italian seasonings. Stir to combine. Add in red wine and bring just to a boil. Reduce heat and simmer for about 5 minutes. Make sure to scrape all the caramelized goodness off the bottom of the pan while simmering.
Dice and seed tomatoes and then add to the mixture. Again bring just to a boil and then reduce heat and simmer for at least two hours. You will notice the mixture will begin to thicken the longer you cook it. If you want a very thick marinara then you can cook longer than two hours. At two hours I removed mine from the stove and transfered to my blender and blended until it was well mixed. If you like a chunky marinara then you do not need to blend.
Enjoy over some pasta, on pizza, as a bread stick dip or however you like. Just beware, this recipe will make your house smell so yummy that you may end up eating it straight out of the pan.