Hearty Homestyle Marinara Sauce

1. Drain Tomatoes

Pour the whole peeled tomatoes along with their juice into a strainer set over a large bowl. Let them sit for about 5 minutes.

2. Cook Onions

Heat 2 tablespoons of the extra-virgin olive oil in a 12-inch skillet over medium heat. Add the finely chopped onion. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.

3. Add Garlic and Oregano

Stir in the minced garlic and oregano. Cook for about 30 seconds until aromatic.

4. Cook Tomatoes

Add the strained tomatoes to the skillet. Increase heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated and the tomatoes start to stick to the pan, about 10 to 12 minutes.

5. Deglaze with Wine

Pour in the dry red wine and stir well to deglaze the pan, scraping up any browned bits from the bottom. Cook for about a minute until the wine reduces and the mixture thickens.

6. Simmer the Sauce

Stir in the reserved tomato juice and bring the mixture to a simmer. Cook for another 8 to 10 minutes, stirring occasionally.

7. Blend the Sauce

Transfer the sauce to a food processor and pulse until it reaches your desired consistency, which should be slightly chunky.

8. Finish the Sauce

Return the sauce to the skillet, stir in the chopped fresh basil and the remaining tablespoon of olive oil. Season with salt, pepper, and a pinch of sugar to balance the acidity.