Ingredients
- 1 onion, diced (1 cup)
- 1 tablespoon oil (olive oil)
- 1 garlic clove, minced
- 2 pounds tomatoes, medium (Heirloom, cored, chopped, about 4 tomatoes)
- Kosher salt
- Freshly ground pepper
- 1/4 cup wine, red
- 3 tablespoons oregano, fresh (chopped, or marjoram)
How to Make
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Step 1: Saute onions in hot oil in a Dutch over, medium higt heat 3 mins. or until tender.
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Step 2: Add garlic, saute 1 min.
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Step 3: Add tomatoes, Kosher salt, and freshly ground pepper to taste.
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Step 4: Cook, stirring often, 2-3 mins. or until tomatoes start to release juices.
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Step 5: Add wine and cook, stirring occasionally, 5-8 mins. or until almost all liquid has evaporated.
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Step 6: Remove from heat, and stir in oregano.
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Step 7: Serve sauce over hot cooked pasta.
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Step 8: Store sauce in an air-tight container in frig for up to 1 week, or freeze up to one monthn
We hope you enjoy this recipe!
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