1. In a large saucepan heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally.
2. Stir in tomatoes, wine, vinegar, salt and pepper. Bring to boil, reduce heat. Simmer uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.
To store- Place in airtight container. Seal; chill in fridge for up to 3 days or freeze for up to 3 months.
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Variations-
Arrabbiata marinara sauce- Prepare as directed, except cook 3oz finely diced pancetta or prosciutto with onions. Stir in 1/4 tsp crushed red pepper into sauce with salt and pepper.
Creamy Marinara Sauce- Prepare as directed, except stir in 3/4 cup whipping cream with basil.
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