McEvoy Ranch Fresh Tomato Marinara Sauce

McEvoy Ranch Fresh Tomato Marinara Sauce

 

Summer gardens are bursting with a huge variety of tomatoes and this recipe is the best way to capture all the flavor. Add more red pepper flakes if you want more heat.

  • 3 tbsp McEvoy Ranch Basil Olive Oil
  • ½ - 1 Medium Onion, chopped
  • 8 Large Fresh Tomatoes, peeled and cut into big chunks
  • 6 Cloves Garlic, minced
  • ½ cup McEvoy Ranch Red Wine
  • 2 Bay Leaves
  • 1 tbsp high-quality Honey (If Keto - Substitute w/ ½ tsp of Stevia)
  • 2 tsp Dried Basil
  • 2 tsp Oregano
  • 1 tsp Dried Marjoram
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tsp Modena Balsamic Vinegar

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.

Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, and crushed red pepper flakes into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Stir Modena balsamic vinegar into the sauce.

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