Fresh Marinara Sauce

Roughly chop 3 pounds of ripe tomatoes and place them in a blender with 2 tablespoons of tomato paste, 2 teaspoons of brown sugar, and 1 teaspoon of oregano. Blend until smooth, or pulse lightly if you prefer a chunkier, more rustic sauce.

In a large skillet or pot, heat 2 tablespoons of extra‑virgin olive oil over medium heat. Add 1 small finely diced yellow onion and sauté for 4–5 minutes, until softened. Stir in 4 minced garlic cloves and cook for another 1–2 minutes, just until fragrant.

Add ½ cup of liquid to the skillet and let it cook for 1–2 minutes. I used Pinot Grigio, but water, vegetable broth, or red wine all work well.

Add the tomato mixture to the skillet or pot, season with salt and pepper, and bring it to a gentle boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the sauce thickens, the color deepens to a rich red and reaches your desired consistency.

Enjoy!

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