FIXATE MARINARA

 

1 (14.5-oz.) can canned whole peeled tomatoes

2 tsp. olive oil

1⁄3 cup chopped onion (approx. 1⁄2 medium)

2 cloves garlic, finely chopped

2 Tbsp. dry white wine (like pinot grigio)

1⁄4 tsp. sea salt (or Himalayan salt)

4 fresh basil leaves finely chopped

1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food

processor or blender) to achieve slightly chunky consistency. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat.

3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is

translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes,

or until almost all the liquid has evaporated.

6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently

boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened

slightly. Remove from heat.

7. Add basil; mix well. Cool to room temperature before serving. Set aside.