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Cabernet Marinara

(Note: This is my large batch recipe. I freeze whatever I don’t use in serving size freezer bags – it will keep in the freezer for up to 3 months and can be reheated slowly over medium heat, straight from the freezer in a sauce pan. I also try to use all organic or locally grown ingredients if I can find them)


1/2 cup extra virgin olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1 tsp sea salt
1 tsp freshly ground black pepper
1 32 oz can organic crushed tomatoes (I love Muir Glen)
1 32 oz can whole tomatoes, I put them in a bowl and crush the tomatoes with my hand before adding them to the pot with their juices
2 cups of your favorite Cabernet wine
2 fresh bay leaves
1 TBS fresh Italian parsley, finely chopped
2 TBS fresh sweet basil, finely chopped
2 TBS fresh oregano, finely chopped
2 TBS fresh thyme, finely chopped
(Another note: you can use dried herbs if you would like – just cut the amount by 1/3 and add them along with the basil leaves)
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the salt and pepper. Add the tomatoes, wine and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Sometimes I let it hang out all day over very, very low heat. Remove and discard the bay leaves. Add the fresh herbs. Season the sauce with more salt and pepper, to taste.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Brought to you by Angelica Howland owner of bakery Scrumptious Angel!