Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Ingredients
Ingredients
4 ounces extra-virgin olive oil, divided

1 onion, minced

1 large carrot, grated

10 cloves garlic, sliced

½ teaspoon dried oregano

1 tablespoon fresh thyme

1 teaspoon chili flakes

1 cup red wine

#10 can Roma tomatoes

1 tablespoon sugar

2 tablespoons kosher salt

14 grams fresh basil

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

 

  1. On a cooktop over medium heat, sweat onions and carrots in 2 ounces of olive oil until golden brown.
  2. Add garlic, oregano, thyme, and chili flakes, and cook on medium-high heat until fragrant. Add red wine, bring temperature to high heat, and reduce until almost dry.

  3. Add Roma tomatoes. Then add sugar, salt, olive oil, and fresh basil.

  4. Turn to lowest burner setting. Simmer for 20 minutes, up to 4 hours.

  5. Use a stick blender to mix thoroughly. Adjust seasoning to taste.

  6. Cool completely. Use to top pizza or store in an airtight container.