From Cook’s Illustrated, 3-4/2006, with notes and modifications.
2 cans whole (or diced) tomatoes, packed in juice.
2 tablespoons olive oil
1 medium onion, finely chopped (aim for a cup)
2 medium garlic cloves (pressed is fine)
1/2 teaspoon dried oregano
1/3 cup dry red wine (port also works)
3 tablespoons chopped fresh basil leaves
1 table spoon extra virgin olive oil
possibly a teaspoon of sugar (I didn’t use any)
pour tomatoes and juce into a strainer set over a large bowl. If whole
open tomatoes with hands and remove (discard_ fibrous cores. let
tomatoes drain about 5min. Set aside 3/4 cup tomatoes (I didn’t).
Reserve up to 2.5 cups juice.
Heat olive oil in a large skillet over medium until shimmering.
Add onion and cook until softened and golden, 6-8 min.
Add garlic and oregano and cook until garlic is fragrant.
Add tomatoes and increase heat to med-high. Cook, stirring every
minute until liquid evaporated and tomatoes begin to stick to the bottom
of the pan and brown fond forms around tha pan edges, 10-12min.
Add wine and cook until thick/syrupy, about 1 min.
Add reserved tomatoe juice and simmer.
Reduce to med and cook and loosen browned bits until thick, about 8-10min.
Add reserved tomatoes and food process (or blend) on pulses until desired consistancy.
Add basil and extra virgin olive oil, salt, pepper, and sugar to taste.
Boyd Recipes 