Marinara sauce with white wine

According to legend, this recipe was invented by Italian ship cooks. The marinara sauce is versatile but works best with pasta, pizza, and risotto.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 10 servings
• Cooking time: 30 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Tomatoes 1 kg
• Tomato paste 170 g
• Ground basil or parsley 4 tbsp spoons
• Garlic 1 clove
• Dried oregano 2 tsp spoons
• Olive oil 3 tbsp spoons
• Onion 1 piece
• White wine ⅓ glass
• Ground black pepper to taste
• Salt to taste

Cooking method

• Peel the tomatoes by dipping them in boiling water for a minute.

  Canned tomatoes in their own juice without peels can be used instead of fresh ones.

• Combine the tomatoes and tomato paste in a blender. Add basil, garlic and oregano.

• Sprinkle with black pepper and salt if necessary. Mix everything again with a blender.

  If you are using canned tomatoes, be aware that they already contain a lot of salt.

• In a small skillet, fry the chopped onion in olive oil until transparent. Add tomato paste, wine and simmer for half an hour, stirring constantly.

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• Pour the finished cooled sauce into jars and store in the refrigerator.

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