A delightful and flavorful tomato sauce infused with fresh herbs and a hint of wine, perfect for pasta or as a base for other dishes.
Heat the olive oil in the Dutch oven over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until translucent, stirring occasionally.
Stir frequently to prevent the onions from sticking to the pot.
Add the minced garlic and cook for an additional minute, stirring constantly.
Be careful not to burn the garlic as it can turn bitter.
Stir in the diced bell pepper and cook until softened.
Cut the bell pepper into small, even pieces for quicker cooking.
Pour in the white wine and let it simmer for a minute to reduce slightly.
This step enhances the sauce's depth of flavor.
Add the basil, oregano, and parsley, stirring to combine.
Fresh herbs add a vibrant flavor to the sauce.
Transfer the mixture to a blender and blend until smooth.
Allow the mixture to cool slightly before blending to avoid splatters.
Return the blended mixture to the Dutch oven and stir in the crushed tomatoes and bay leaf.
Mix well to ensure the flavors are evenly distributed.
Bring the sauce to a gentle boil, then reduce the heat to low and simmer, covered, for 45 minutes, stirring occasionally.
Stir every 10 minutes to prevent the sauce from sticking to the pot.
Remove the bay leaf and adjust the seasoning with salt if needed.
Taste the sauce before adding salt to avoid over-seasoning.
Serve the sauce over your favorite pasta or use it as a base for other dishes.
Garnish with additional fresh herbs for a beautiful presentation.
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