Categories: Pasta

Ingredients

• 2 (28-ounce) cans whole tomatoes packed in juice
• 2 tablespoons olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1/2 teaspoon dried oregano
• 1/3 cup dry red wine, such as Chianti or Merlot
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon extra-virgin olive oil
• Salt and ground black pepper
• 1–2 teaspoons sugar, as needed (see note)

Directions

1. Pour the tomatoes into a strainer set over a large bowl. Open the tomatoes with your hands and remove and discard the fibrous cores; let the tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from the strainer and set aside. Reserve 21/2 cups tomato juice and discard the remainder.

2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.

3. Add the tomatoes from the strainer and increase the heat to medium-high. Cook, stirring every minute, until the liquid has evaporated and the tomatoes begin to stick to the bottom of the pan and a brown fond forms around the pan edges, 10 to 12 minutes. Add the wine and cook until thick and syrupy, about 1 minute. Add the reserved tomato juice and bring to a simmer; reduce the heat to medium and cook, stirring occasionally and loosening any browned bits, until the sauce is thick, 8 to 10 minutes.

4. Transfer the sauce to a food processor (or transfer to a saucepan and insert a hand blender; see Equipment Corner on page 169) and add the reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return the sauce to the skillet, add the basil and extra-virgin olive oil, and salt, pepper, and sugar to taste.

Email to a friend | Print this recipe | Back