Ingredients

• 3 (28 oz) cans San Marzano tomato puree

• 2 (28 oz) cans whole San Marzano tomatoes

• ⅓ cup of Vito & Joe’s Olive Oil

• 1 yellow onion, diced

• 6 cloves of garlic, diced

• 8 tbsp. salted butter

• 1 tsp. of dried Oregano

• 1 tsp. of dried Basil

• ½ tsp. of dried Rosemary

• ½ tsp. of dried Thyme

• ⅓ cup of fresh parsley, chopped

• 2 tsp. of Sea salt

• 2 tbsp. freshly ground black pepper

• 1 cup of table red wine

How to Prepare

1. Use an immersion blender (or any blender) to roughly blend the whole San Marzano tomatoes in a medium bowl. Set aside.

2. Coat the bottom of a stock pot with ⅓ cup Vito and Joe’s Olive Oil and heat over medium-low heat. Add onion and garlic and sweat slowly. They shouldn’t sizzle when you put them in the pan! Continue sweating on low heat for 10 to 15 minutes.

3. Once the onions are translucent and starting to turn a light golden, add 8 tbsp. of butter and stir until melted.

4. To the pot, stir in San Marzano tomato puree and your roughly blended whole San Marzano tomatoes. Mix in 1 tsp. dried oregano, 1 tsp. dried basil, ½ tsp. dried rosemary, ⅓ cup of freshly chopped (reserve some for garnish), 2 tbsp. salt, and 2 tbsp. freshly ground black pepper. Add 1 cup of red wine and stir well.

5. Cover with a lid leaving room for steam to escape and simmer on medium-low heat for at least 2 hours. Taste occasionally and when it tastes how you want it, use it for a dish straight out of the pot or set aside and let cool before storing. Enjoy!