San Marzano Tomato-Basil Sauce

1. 1

   Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).

2. 2

   Add chopped onion and sliced garlic to pan, mixing evenly.

3. 3

   When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).

4. 4

   Cook the red pepper evenly on all sides, and then add the tomatoes.

5. 5

   When you add the tomatoes raise the flame slightly.

6. 6

   Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).

7. 7

   When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.

8. 8

   Add fresh basil, salt, pepper, and oregano.

9. 9

   Cook the sauce a few more minutes longer.

10. 10

    Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).

11. 11

    Garnish pasta with parmesan cheese- Bon Apetite!

* Per serving · 4 servings · Values may vary.