Makes about 3 cups
Inspired by: California Pizza Kitchen
Combine 1/4 cup Extra-virgin olive oil, 2/3 cup minced onion, and 3 tablespoons minced garlic in a large saucepan and cook over medium heat-until onion turns translucent. About 3-5 minutes.
Stir in 16 diced Roma tomatoes, 1/4 cup dry red wine (Chianti works well) 2/3 cup minced fresh basil, 3 tablespoons fresh oregano(1 1/2 tablespoons dried), 4 teaspoons salt, and 1/2 teaspoon ground black pepper. Bring to simmer, then reduce the heat to low and cook, stirring occasionally, until thick-about 20 minutes. Stir in 1/2 cup tomato paste. Stir occasionally for about 10 minutes more. Remove from heat, and serve with your pasta choice!
The recipe says it makes 3 cups-but I’ve always had more like 5 cups. But the extra sauce can been easily frozen and rewarmed for a quick meal!
One of the best sauces I’ve ever had!