Marinara Sauce

Ok, back to basics.  Marinara sauce.  Everyone has a different take on a red sauce.  Here is mine.  This is the same recipe I've used for years at my restaurant.  Remember any good sauce has to simmer low and slow for several hours to really bring all the flavors together.  Here's what you will need:

2 28 oz cans of San Marzano whole peeled tomatoes
1 Med Spanish onion Diced
1 small can tomato paste
6 cloves of garlic smashed and finely diced
3 oz Italian Flat Leaf Parsley finely chopped
3 oz Fresh Basil finely chopped
1 oz dried oregano
3 oz freshly grated parmesan cheese
Salt
Fresh Ground Black Pepper
1 Cup dry white wine (use something you would Drink)
1 cup chicken stock
olive oil


Coat the bottom of a large sauce pot with olive oil.  Bring heat to med/high.  Add onions. Sprinkle with salt and sweat for 3 min.  Add Garlic and cook for an additional 2 min.  Add parsley, basil, oregano, wine, and chicken stock.  Bring heat up and simmer for 4 to 5 min.

Now it's time for the star!  Put the tomatoes in a food processor.  Pulse 5 to 6 times.  Don't blend the tomatoes into NOTHING!  You want a chunky consistency.  Now add the tomatoes to the pot along with the tomato paste.  Stir thoroughly with a wooden spoon.  Add the parmesan and salt and pepper to taste.  Now the waiting game.  Reduce the heat to low.  Let the sauce simmer for at least 3 hours.  5 is better.

When finished you can use it for pasta, lasagna, any kind of parmesan dishes.  It's probably to most useful sauce to have around.  If you have extra, put leftover sauce in in a tuperware container and freeze until you need it.  There can never be too much sauce!