Marinara Sauce

© Katherine Stetson

As easy to prepare from scratch as it is to pry open a jar of store-bought and much more tasty!

  • 1 28-ounce can crushed Italian tomatoes
  • ¼ cup olive oil
  • ¼ cup red wine
  • 4 garlic cloves, crushed and minced
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon crushed red pepper
  • freshly cracked pepper, to taste

In a large skillet over medium heat, combine the olive oil, garlic and crushed red pepper.  Cook until oil is fragrant and garlic tender, about five minutes.  Carefully add the crushed tomatoes (they tend to spatter when the pan is too hot) and the red wine and simmer, stirring occasionally for 15 minutes.  Stir in the parsley and basil just prior to serving.

Copyright © Katherine Stetson, all rights reserved.