Marinara Sauce

Ingredients

• 1 onion (diced) - see note 1
• 5 garlic cloves (minced)
• ¼ cup olive oil
• 1 teaspoon balsamic vinegar
• ¼ cup red wine
• 2 28oz cans crushed tomatoes (400g/14oz cans)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoon sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 teaspoon chopped fresh basil

Directions

1. Saute onion and garlic over a medium/low heat until they are starting to soften and go translucent.
2. Pour in the balsamic vinegar and red wine, allow to bubble then add the remaining ingredients, except the fresh basil.
3. Bring to a simmer and then cook on the lowest setting for 1 ½ hours, staring occasionally.
4. Once the sauce is cooked stir through the fresh basil and remove from the heat.

Notes

• I like to use a red onion but white or yellow are just as good.
• To make with Fresh Tomatoes:

1. Wash your tomatoes and cut a small 'x' in the bottom of each one.
2. Bring a pan of water to the boil and then add the tomatoes. Cook for 1-2 minutes until the skin is starting to peel.
3. Remove the tomatoes from the boiling water and place in an ice bath to cool.
4. Once the tomatoes are cool you can easily peel the skins off.
5. Cut tomatoes into quarters and use in the recipe in place of canned tomatoes.
6. You may need to add ¼ cup of boiling water to your marinara sauce mixture.