This recipe originally accompanied Ratatouille .
Recipe information
Yield
Makes about 2 cups
Ingredients
1
tablespoon olive oil
1
small onion, diced (about 1/2 cup)
2
cloves garlic, minced (about 1 tablespoon)
1
small red bell pepper, diced (about 1/2 cup)
1
cup dry white wine
2
sprigs fresh marjoram
3
sprigs fresh thyme
6
whole leaves fresh basil
1
(15-ounce) can crushed tomatoes
1
tablespoon tomato paste
Need to make a substitution?
Preparation
In medium saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, and pepper and sauté until just tender, 6 to 7 minutes. Add wine, marjoram, thyme, and basil and simmer, uncovered, until reduced by half, about 10 minutes. Add tomatoes, tomato paste, and 3/4 cup water to pot and simmer, stirring occasionally, until slightly thickened, about 30 minutes. (Sauce can be made ahead and refrigerated up to 3 days.)