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Rustic Marinara Sauce

"I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!"

Ingredients :

• 1/2 cup olive oil
• 2 white onions, diced
• 8 cloves garlic, minced
• 1 (28 ounce) can petite diced tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 cup dry white wine
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3 bay leaves
• 1 cup freshly grated Pecorino-Romano cheese, divided
• 3/4 cup chopped fresh basil
• 1/2 cup chopped fresh parsley

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H30M

• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
• Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
• Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

Notes :

• It's almost better the day after. Make it the day before and heat it up for company!
• This recipe is also very forgiving. It's the perfect starting point for all kinds of tomato sauce experimentation (add ground beef, add sausage, serve over chicken cutlets, or try different cheeses or herbs, etc).
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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