Best Marinara Sauce Yet
I LOVE this recipe with the following changes (and yes, it freezes really well!):
-After sautéing the onions, put the wine in your saucepan and cook it down
-Add a dash of crushed red pepper, fresh basil, mint, and extra garlic to the tomato mixture
-Once you've let the sauce fully simmer, add a pat of butter at the end to smooth out the acidity of the sauce
Delicious - thank you for the recipe, Jackie!
0 users found this review helpful
Feb. 13, 2013