MARINARA
- Tomato Sauce:
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
- 1 (16-ounce) can crushed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 2 small bunch Italian parsley
- ¼ cup chopped fresh oregano
- 1 cup masala wine
- 1/3 CUP chopped garlic
- Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add MARSALA pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.