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
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.)
