Marinara Sauce

I guess after that last post you might want the Marinara recipe.  This makes about 1 quart.  I like to simmer meatballs in the sauce and serve over pasta with lots of grated Parmesan.

3 pounds tomatoes, peeled, cored, seeded and chopped
1 cup
chopped onion
5-6 cloves garlic chopped
2 tbls tomato paste
1  1/2 tbls Italian seasoning
1 cup full bodied red wine
1 tsp crushed red pepper flakes (optional)
1/2 cup chopped fresh Basil
1/2 cup chopped fresh flat leaf Italian parsley
3 tbls olive oil
1 tsp salt
pinch of sugar

Heat olive oil over medium heat in a heavy bottom Dutch oven.  Add onion and cook stirring occasionally about 5 minutes (do not brown).  Add garlic, Italian seasoning and tomato paste and cook one minute.  Add tomatoes, red wine, crushed red pepper flakes, salt and sugar and stir.  Bring to a simmer, cover and lower heat and cook 30 minutes. Uncover and cook another 15-20 minutes or until slightly thickened. Add basil and parley.  Ready for canning, freezing or dinner.

If canning, do your homework, and follow the directions to the letter!