Sicilian Marinara

From ThisBlueWiki

This is transcribed from an adaptation of a Sicilian grandmother's marinara recipe.

• 1 thing of Parmalatt (tomato puree w/no additives or salt) -- (example | recipe for homemade)
• 2 Tbsp olive oil or to cover pan
• 2-3 Tbsp minced red onion
• equal amounts chopped basil and parsley leaves (about a palmful total)
• 2-3 cloves garlic
• 2 roma tomatoes, tops removed, chopped
• about 1 cup red wine
• salt and pepper to taste

Simmer garlic and onions in pan w/olive oil until they become a bit glassy (not browning). Add parsley and basil and cover, simmering for about a minute covered so that herbs sweat. Then add tomato chunks, give a good stir, cover and simmer until tomatoes are parboiled. Once tomatoes are a bit soft, uncover, stir and let cook down, stirring, just until onions begin to caramelize. At this point, add red wine and increase heat to deglaze. Sautee until alcohol cooks out of wine, then add Parmalatt. Let cook down for a couple hours, stirring occasionally and keeping covered for about the first hour. About halfway through, add salt and pepper to taste.

Serves 4 w/p.asta