Today’s recipe is a great basic sauce to have in your collection. It tastes fresher than a jarred or canned Marinara Sauce, and you will be able to whip it up on the fly. I usually double the recipe and then freeze it in 1-cup portions. Use it to whip up a pasta dinner on an evening when you need a quick dinner. It is also great used as a pizza sauce.Recipe adapted from Ina Garten
- 1 tablespoon olive oil
- 1 cup finely diced onion
- 3 cloves garlic, (1½ teaspoons)
- ½ cup red wine (Use a wine you would drink, not cooking wine)
- 1 can (28 ounce) crushed Tomatoes
- 1 tablespoon minced Fresh Italian Parsley
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional) It helps cut the acidity of the tomatoes.
- Heat olive oil in a sauce pan over medium heat and add onion.
- Sauté for about 5 minutes until soft.
- Add the garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the wine and cook on high, scraping any brown bits from the bottom of the pan, until almost all of the wine has evaporated, about 3 minutes.
- Stir in the tomatoes, parsley, salt, pepper ,and sugar.
- Reduce heat and cover.
- Continue simmering over low heat for about 15 minutes.
- When I double the recipe, I use about ¾ cup of wine.
- You might need to simmer it a bit longer.