Quick and Easy Marinara Sauce

This recipe makes a nice thick sauce that can easily be served over pasta with or without meatballs. I served our dinner with a mix of whole wheat and regular spiral pasta. For vegetables, I cooked a chopped red pepper and frozen green beans with some water in a skillet and added a dash of salt and pepper.

Serves 4-6

Ingredients
1 28oz. can of crushed tomatoes
1 8oz. can of no salt added tomato paste
1 tbsp. chopped fresh parsley
2 cloves of garlic, minced
1 tsp. dried oregano
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
1/2 tbsp. sugar ...not necessary, but helps to balance out the flavors between the tomatoes & wine
2 boiling onions, chopped
4 tbsp olive oil
1/2 cup white wine ...I used Pinot Grigio
baking soda
Parmigiano Regiano ...if desired to sprinkle on pasta and sauce

Step 1 - In a large skillet over medium heat, sauté the chopped onions in olive oil until tender and translucent.

Step 2 - Add in the crushed tomatoes, tomato paste, parsley, garlic, oregano, basil, pepper, sugar, and wine. Add in just a dash of baking soda (I have found that this helps reduce the acidity of the tomatoes and you won't suffer from that little bit of heartburn that can sometimes occur after having a dinner with tomato sauce). Blend with whisk until the sauce is smooth. Simmer for 30 minutes, stirring occasionally.

Note: This sauce can easily be modified - you might consider adding in a chopped green pepper, some mushrooms, even substituting the dried oregano and basil for the fresh herbs.