Ingredients
Scale
- 2 tbs. extra virgin olive oil
- 4–5 cloves garlic, minced
- 1 med-large red bell pepper
- 1 med-large yellow onion
- 28 oz. can crushed San Marzano tomatoes (without basil)
- 2–4 oz. dry red wine
- 1/4 cup fresh basil, chopped
- salt and pepper, to taste
Instructions
- In a medium saucepan, warm the olive oil and garlic on medium heat, distributing the garlic occasionally.
- Add the onion and red bell pepper and cover, stirring occasionally until very soft.
- Add the red wine and stir. Once wine has cooked off (evaporated), add the crushed tomatoes and basil, and stir. When the mixture starts to bubble, lower heat and let simmer for 10-15 minutes.
- Transfer ingredients to a blender (or use an immersion blender) and purée until smooth or at your desired consistency. Add salt and pepper to taste.