Homemade Marinara

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.


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