Makes about 3 cups
1 small onion (about 4 ounces), cut into 1-inch pieces
4 garlic cloves
2 teaspoons extra virgin olive oil
¾ teaspoon dried oregano
1 can (28 ounces) plum tomatoes, with juices
2 sprigs fresh basil (10 to 12 large leaves)
2 tablespoons dry white wine
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ to ¾ teaspoon red pepper flakes (optional, to taste, for a spicier sauce)
Nutritional information per serving (½ cup): Calories 52 (29% from fat) • pro. 1g • carb. 8g • fat 2g • sat. fat 0g • Col. 0mg • sod. 227mg • calc. 7mg • fiber 1g
Vegetarian • Gluten Free
1. Insert Metal Chopping Blade. Add 1 small onion, cut into 1-inch pieces and 4 garlic cloves to the work bowl. Secure the Cooking Lid with Steam Cap removed.
2. The processor is set to chop for 8 seconds on Speed 12.
3. Scrape sides of bowl and add 2 teaspoons extra virgin olive oil and ¾ teaspoon dried oregano to the bowl and secure the Cooking Lid with the Steam Cap removed.
4. The cooking time is set for 10 minutes at 250°F on Speed 2.
5. Add a 28-ounce can of plum tomatoes with the juices to the work bowl. Secure the Cooking Lid.
6. Replace the Steam Cap and pulse to break up the tomatoes, about 3 to 4 pulses.
7. Add 2 sprigs of fresh basil, 2 tablespoons dry white wine and ½ teaspoon salt. Remove the Steam Cap.
8. The cooking time is set for 90 minutes at 200°F on Speed 2.
9. Stir in ¼ teaspoon each freshly ground black pepper and red pepper flakes, if desired. Remove basil sprigs and taste. Adjust seasoning according to preference.