Slow-Cooked Marinara Sauce
Ingredients
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1 tablespoon extra-virgin olive oil
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1½ cups diced onion
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1 teaspoon salt
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1½ teaspoons crushed garlic
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1 tablespoon tomato paste
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1 tablespoon Italian seasoning
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1 teaspoon Worcestershire sauce
Tools
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wooden spoon
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measuring cups
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measuring spoons
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liquid measuring cup
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saute pan
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Dutch oven
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June Oven
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Preferences
Brown the onions
Heat the oil in a dutch oven or large skillet, if using a covered casserole, over medium heat until hot and shimmering. Add the onion and salt. Cook until the onion is soft and slightly browned, 5-6 minutes.
1 tablespoon extra-virgin olive oil
1½ cups diced onion
1 teaspoon salt
measuring spoons
saute pan
measuring cups
wooden spoon
Add flavorings
Add the garlic, tomato paste, Italian seasoning, Worcestershire and pepper flakes. Stir to combine and cook, stirring frequently, until the tomato paste has darkened slightly, 1-2 minutes.
1½ teaspoons crushed garlic
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon Worcestershire sauce
⅛ teaspoon red pepper flakes
Add wine
Pour in the wine, scraping up any brown bits from the bottom of the skillet. Stir to combine and allow the onion mixture come to a boil.
½ cup dry white wine
liquid measuring cup
Thicken the mixture
Reduce the heat to medium-low. Simmer the onion mixture until it has thickened and most of the wine has evaporated.
Combine in casserole
If using a large skillet, scrape the onion mixture into the casserole dish. Add the crushed tomatoes, drained diced tomatoes, tomato sauce and soy sauce to the dutch oven or casserole dish. Stir well to combine and cover. Select cooking preferences using the button below.
Dutch oven
1 can crushed tomatoes
1 can petite-diced tomatoes
1 can tomato sauce
1 tablespoon soy sauce
Slow cook the sauce
Place the dish on the bottom shelf of the June Oven. Slow Cook the marinara for 4 hours on High or 6 hours on Low. June will notify you when the sauce is ready.
June Oven
Add the sugar
Remove the sauce from the June Oven and stir in the sugar. If desired, add salt and pepper to taste.
1 teaspoon sugar
Serve or store
Let cool slightly before serving, or cool completely and refrigerate or freeze for later use. Use refrigerated sauce within 3 days and frozen sauce within 6 months.
