Marinara Sauce

Instructions

1. Sauté aromatics In a large heavy pot, add 2 tablespoons extra-virgin olive oil, 1/4 cup finely chopped onion, 1/2 teaspoon sea salt, a few grinds of black pepper, and 1 teaspoon red hot chili pepper (if using). Sauté over low heat for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add bell pepper Stir in 1 finely chopped bell pepper and continue to sauté for 5 minutes, until the bell pepper begins to soften and blend with the onion mixture.
3. Add tomatoes Add 2 pounds skinned, seeded, and chopped fresh tomatoes (with any collected juices) to the pot. Use a wooden spoon to break up the tomato pieces into smaller chunks so they cook down evenly.
4. Season and add wine Stir in 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 can tomato paste, 1/2 cup red wine, 1 cup chopped fresh basil, and 1 tablespoon sugar if using. Mix well so the tomato paste and herbs are fully incorporated into the tomato mixture.
5. Simmer until thickened Bring the sauce to a gentle simmer over medium-low heat. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the marinara has thickened to your liking and the flavors from the tomatoes, herbs, and red wine have melded.
6. Purée the sauce When the sauce is thickened and the tomatoes are very soft, remove the pot from the heat. Use an immersion blender to purée the marinara directly in the pot until smooth, or carefully transfer the sauce in batches to a blender and purée until smooth, then return it to the pot.
   Blend less for a chunkier sauce, more for a silky smooth texture.
7. Adjust seasoning and serve Taste the marinara and adjust the seasoning with additional sea salt, black pepper, or a pinch more sugar if the tomatoes are very acidic. Serve the sauce warm over pasta, chicken, or use as a pizza sauce.