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San Marzano Tomato-Basil Sauce
- 1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
- 4 garlic cloves, thinly sliced
- 1 large yellow onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon marsala wine or 1 teaspoon sugar
- fresh basil leaf, soaked
- fresh oregano
- salt
- ground black pepper
- 1/2 red pepper (optional)
Directions:
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Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
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Add chopped onion and sliced garlic to pan, mixing evenly.
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When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
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Cook the red pepper evenly on all sides, and then add the tomatoes.
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When you add the tomatoes raise the flame slightly.
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Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
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When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
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Add fresh basil, salt, pepper, and oregano.
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Cook the sauce a few more minutes longer.
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Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
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Garnish pasta with parmesan cheese- Bon Apetite!
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