Marinara Sauce

• 3 Tbsp Olive Oil
• 1/2 Large onion, chopped
• 8 Large tomatoes (3.5 – 4 lbs)
• 6 cloves of garlic
• 1 bay leaf
• 1/2 cup of Wine
• 1 Tbsp honey
• 2 tsp dried basil
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 2 tsp balsamic vinegar

Directions

1. Wash, core and score the outside skin of the tomatoes with an X. Place scored tomatoes in hot water bath for 30 seconds (in batches.) Peal and discard the tomato skin. Cut skinned tomatoes into large chunks (~1 inch cubes)
2. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes
3. Stir red wine, honey, balsamic, basil, oregano, salt, black pepper, and crushed red pepper into the tomato mixture; bring again to a simmer and continue cooking down the sauce an additional 30 minutes
4. Stirring occasionally, continue simmering 1-2 hours until the sauce reaches the desired consistency.