Marinara
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons olive oil
- ⅓ cup finely diced onion
- ½ cup white wine
- Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
- Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
- Stir in blended tomato sauce and white wine.
- Simmer, stirring occasionally, until thickened, about 30 minutes.
