Adventures in Everyday Entertaining
Once you have mastered the easy art of Slow-Roasting Tomatoes, one of the greatest things you can do with your new skill is make marinara! This is a good, simple marinara that pulls its flavor from the slow-roasting technique. Once you have this recipe down, feel free to tweak seasonings, etc. to make it your own!
Slow-Roasted Tomato Marinara — modified from Cooking Light Magazine
Pass roasted tomatoes through a food mill (or puree and strain) into a bowl. Set aside, keeping warm.
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, and oregano. Saute for 5 minutes, or until tender.
Add wine. Cook 3 minutes, or until liquid nearly evaporates.
Stir in tomato mixture and 2/3 cup water. Bring to a boil.
Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Remove from heat and stir in salt and pepper to taste.
Serve over favorite pasta.
—— If Canning for Later Use —–
Ladle the sauce into the one-pint jars, leaving 1/4 inch of head space. Remove any air bubbles if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 30 minutes in boiling water bath.
Makes 3 one-pint jars.