Classic Marinara Sauce VEG
This sauce works well with any type of pasta. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.
2 (28-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
⅓ cup dry red wine
3 tablespoons chopped fresh basil
Salt and pepper
1. Drain tomatoes in fine-mesh strainer set over large bowl. Using hands, open tomatoes and remove and discard seeds and fibrous cores; let tomatoes drain, about 5 minutes. Reserve ¾ cup tomatoes separately. Reserve 2½ cups drained tomato juice; discard extra juice.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in remaining drained tomatoes and increase heat to medium-high. Cook, stirring often, until liquid has evaporated and tomatoes begin to brown and stick to pan, 10 to 12 minutes.
3. Stir in wine and cook until thick and syrupy, about 1 minute. Stir in reserved tomato juice, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is thickened, 8 to 10 minutes.
4. Transfer sauce to food processor, add reserved ¾ cup tomatoes, and pulse until slightly chunky, about 8 pulses. Return sauce to now-empty skillet, stir in basil and remaining 1 tablespoon oil, and season with salt, pepper, and sugar to taste. When tossing sauce with cooked pasta, add some pasta cooking water as needed to adjust consistency.