This tomato sauce recipe benefits nutritionally from the addition of homemade bone broth. Makes 2 quarts pureed sauce.
Wash and chop the tomatoes.
Skin and seed them if you prefer. (Jo Robinson says the skin and seeds are the most nutritious parts of a tomato so if you can stand the texture, leave them in.)
Heat a large, heavy-bottom pot over medium heat, and add the oil, onion, and garlic.
Sauté about 8 minutes until the onion is translucent.
Add the chopped tomatoes, parsley, wine, broth, marjoram, and rosemary.
Bring everything to a gentle simmer and cook, uncovered, for about 4 hours.
Stir the mixture often.
It will reduce quite a bit.
At the end of the cooking time, add 1 teaspoon of the sea salt and pinch of sugar.
Stir well and taste.
Add the remaining salt if desired.