Marinara Sauce with Fresh Herbs

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic (3 cloves)
• 1/4 teaspoon red pepper flakes
• 2 cups white wine
• 1 28-ounce can crushed tomatoes or 4 cups chopped fresh tomatoes
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon anchovy paste
• Kosher salt to taste
• 1/2 teaspoon sugar (optional)

1. In a heavy 2-quart saucepan, heat the olive oil over medium heat and saute the garlic and red pepper flakes for 1 to 2 minutes.
2. Be careful not to brown the garlic.
3. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
4. Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally.
5. Add the basil, oregano, and anchovy paste.
6. Stir the sauce and taste for seasoning, adding salt as needed.
7. If the sauce is too acidic, add the sugar.
8. (It will help round out the flavor of the sauce.)
9. Stir and simmer the sauce for 1 to 2 minutes.
10. For a thicker sauce, cook for an additional 10 minutes.
11. The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

extravirgin olive oil, garlic, red pepper, white wine, tomatoes, fresh basil, fresh oregano, anchovy paste, kosher salt, sugar

Taken from www.epicurious.com/recipes/food/views/marinara-sauce-with-fresh-herbs-387850 (may not work)