Best Marinara Sauce Yet recipe

4 servings

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper.

Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes.

Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally.