This sauce is great for pizza, and even for pasta night! It can be ready in about 30 minutes, but the longer you simmer the better it gets.
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 28-ounce can of crushed Roma tomatoes
- 1/4 cup dry wine, red or white
- 3 tsp dried basil
- 1 tsp dried sage
- 1/4 cup combined fresh basil and parsley, chopped (stems reserved)
- 3 bay leaves
- 2 tsp granulated sugar (leave out or use honey for GAPS diet)
- 1 tsp red pepper flakes, optional
- salt and black pepper
- In a medium sauce pot over medium-low heat, cook onions in olive oil until they begin to turn translucent. Add garlic and cook until fragrant, about a minute. Add wine and turn heat to high, until wine simmers away completely.
- Add tomatoes, bay leaves and parsley stems. Simmer on low heat, partially covered for at least thirty minutes, or a couple hours (the longer it simmers the more intense the flavor).
- To finish, remove parsley stems and bay leaves. Stir in sugar, pepper flakes, dried herbs, fresh herbs and season with salt and black pepper to your liking.
Cooled sauce can be poured into freezer bags and frozen for several months. A great project for summer when tomatoes are coming ripe off the vine!
Keywords: pizza sauce, marinara sauce, homemade tomato sauce, roma tomatoes, homemade pizza