Simple Marinara Sauce

• Ingredients:
• Two 28 oz cans of tomatoes (San Marzano if you can find it) OR 8 large
• tomatoes, or 10-12 roma tomatoes
• 1 sweet onion
• 5 cloves of garlic, minced
• 1 teaspoon of red pepper flakes (you can omit if you like)
• 2 TBSP of olive oil
• 2 TBSP of balsamic vinegar
• 1 cup of white wine
• 1 bunch of fresh basil
• Salt and pepper, to taste
• Sugar - about 1 teaspoon, but you may need more or less depending on the
• acidity of the tomatoes

1. Directions: If you're using fresh tomatoes, you'll need to roast them first to peel the skin. Cut them in half, length wise. Place face down on a roasting pan or cookie sheet and roast on 425 for about 10-12 minutes. Cool for a
2. minute or two, and peel them (this will be very easy), discarding the peel. Cut off the stem/top. If you're using canned tomatoes you can obviously skip this step but I just thought I would make sure you knew this.
3. In a large pot or dutch oven, bring the olive oil to medium heat. Add the red pepper flakes and onion. Cook until translucent. Add the garlic and cook for about 2 more minutes. Add in the white wine, and cook until reduced. Next
4. add the balsamic and cook until liquid is reduced. Add in the tomatoes, season with salt and pepper. Add in about 1/2 the teaspoon of sugar. Let the mixture simmer for 2 hours, stirring occasionally.
5. Prior to finishing or serving the sauce, make sure you don't need more salt or pepper, or sugar. If you want a pureed sauce, blend with your immersion blender, or pour the contents into a blender. Add the basil in just before
6. serving.

ingredients, tomatoes, tomatoes, sweet onion, garlic, red pepper, olive oil, balsamic vinegar, white wine, basil, salt, sugar, acidity

Taken from www.epicurious.com/recipes/member/views/simple-marinara-sauce-51611431 (may not work)