Marinara Sauce with Fresh Herbs

Marinara Sauce with Fresh Herbs

1 c. canned Roma Tomatoes—Drained, seeded and cored. (Reserve the liquid* for later)

2 T olive oil

1/2 c. each finely chopped sweet and yellow onions

3 cloves of garlic—minced

1 c. semi –sweet white wine (anything from pinot grigio to white zinfandel)

Herb Mix

Mince and mix together:

¼ cup basil

2 T  sage

1 T rosemary

1 t thyme

¼ c parsley

While you are preparing the tomatoes, sauté the onions on medium heat  until soft (2-3 minutes). Add the garlic and cook until golden (30-60 seconds—Don’t let it burn or you will have to start over) Add the tomatoes and the wine. Cook until it starts to thicken. * This takes approximately 15-20 minutes on medium heat. Add the herbs and cook for another 3-5 minutes. Salt and pepper to taste. Remove from heat and toss the sauce with cooked pasta.

Makes 2-4 servings

*Place the reserved liquid in a small saucepan and bring to a boil. Reduce it until it is 1/3 of its original volume. If your sauce is too thick or if you want more intense tomato flavor, add this thickened liquid to your sauce.