Homemade Marinara Sauce

There are a plethora of great marinara sauces on the market, so it is understandable why so many people gravitate away from making their own. For me, anything I can proclaim as homemade gives me great gratification. There is something special when a satiated guests asks where something was purchased and I can reply "I made it!" Now, maybe this is a tad bit arrogant, but I think recognition is much deserved to anyone who whips up a magical tasting treat in the kitchen. Any cook who acts modestly when receiving a compliment is really thinking "damn straight this is good." After all, us "pseudo-chefs" are slightly big-headed.

Make this is and store it in the refrigerator for 5-7 days, or freeze it for long term storage. And do not fret if you don't have a food processor, you can still make this in a large skillet. Mash the tomatoes as best as you can with a fork, or potato masher. The consistency might be different, but it will still taste mighty delectable.


Dani's Homemade Marinara Sauce

2 (14.5 ouces) cans of diced tomatoes
1 (6 ounce) can tomato paste
handful of chopped fresh basil
2-3 garlic cloves, minced
1 teaspoon dried oregano
salt
pepper
1/3 cup of olive oil
2-3 shallots, minced (use sweet onion if not available)
1/2 cup white wine

Blend the first 7 ingredients in a food processor until smooth. Set aside.

In a large skillet over medium heat saute the onion in olive oil until soft and translucent. Add the blended tomato sauce and the wine. Simmer for about 20-30 minutes on low heat stirring occasionally until the sauce has reduced.