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.Marinara Sauce
Recipe adapted from Ina Garten
1 tablespoon olive oil
1 cup finely diced onion
3 cloves garlic, (1 1/2 teaspoons)
1/2 cup red wine (Use a wine you would drink, not cooking wine)
1 can (28 ounce) crushed Tomatoes
1 tablespoon minced Fresh Italian Parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional) It helps cut the acidity of the tomatoes.
Heat olive oil in a sauce pan over medium heat and add onion. Saute for about 5 minutes until soft. Add the garlic and continue to saute 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.
Cooks Note: When I double the recipe, I use about 3/4 cup of wine, and you might need to simmer it a bit longer.