Growing up, this sauce was fondly referred to as “Marcy Sauce” because Marcy, aka Mercedes McIntyre Artiga, used it to enhance a number of her dishes. It was always served over sliced beef tongue; however, it can be used with shrimp or chicken, etc. Marcy never put white wine in it but I think it makes it taste good. Betty, Joanie Zandona's mother, always said that if the tomatoes are bitter, to add a pinch of sugar.
½ yellow onion
1 can diced tomatoes (or fresh tomatoes with skin taken off)
1 clove of garlic
2 tsp. oregano
1 tbs. red wine or apple cider vinegar (I use white wine)
1-2 tbs. olive oil
½ to 1 tsp. salt
Pinch of sugar if needed
Finely chop onion and garlic. Heat pan, add oil and sauté onion and garlic. Add oregano and stir into onions. After a minute, empty diced tomatoes and stir. Salt and pepper to taste. Add vinegar or wine and mix in. Bring to a boil then immediately turn down flame to a simmer and cover. Cook for 20-30 minutes until tomatoes are soft and some of the liquid has evaporated stirring occasionally. The recipe can easily be doubled.
Thank you, Joanie, for sharing your grandmother's sauce.