I hope you try it.
Sunday Stash Marinara
Sauce
Recipe from Epicurious, January 2018
1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes (I used a combination of two
of my favorites: San Marzano brand,
Pomodori Pelati and Organico Bello brand,
Imported Italian San Marzano Whole Peeled Tomatoes)
4 tsp. kosher salt, plus more to taste as needed
1 1/2 tsp. freshly ground black pepper, plus more to taste as
needed
Heat oil in a large pot
or Dutch oven over medium heat. Cook onion and garlic, stirring occasionally
and being careful not to let brown, until aromatic, about 3-5 minutes. Add
oregano and stir to combine. Using your hands, crush tomatoes and add to pot
along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then
reduce heat and bring to a gentle simmer. Cook, uncovered, stirring
occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat
and blend with an immersion blender or in three batches with a standing blender until smooth. Taste and season with more salt and pepper if needed.
Sauce can be made 5 days
ahead. Store in an airtight container in refrigerator or freeze up to 6 months.
