Classic Marinara and Pizza Sauce

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon basil dried
• 0.5 cup cooking wine dry red
• 1 tablespoon olive oil extravirgin
• 3 tablespoons parsley fresh chopped
• 2 large garlic cloves peeled
• 0.8 teaspoon kosher salt divided
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 1 large bell pepper red
• 2 tablespoons red wine vinegar 
• 0.3 cup tomato paste italian with herbs

Equipment

• bowl
• frying pan
• baking sheet
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened.
4. Place the pepper in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel pepper; chop pepper and garlic.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add onion to pan; cook 5 minutes or until tender, stirring frequently.
8. Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
9. Place half of tomato mixture in a blender.
10. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
11. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
12. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.