- 3 tablespoons olive oil
- 1/2 onion, chopped
- 8 large tomatoes, peeled and cut into big chunks
- 6 cloves garlic, minced
- 1 bay leaf
- 1/2 cup red wine
- 1 tablespoon honey
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper
- 2 teaspoons balsamic vinegar, or more to taste
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
- Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
- Stir balsamic vinegar into the sauce.
04/01/2017
recipepes.com
Fresh Tomato Marinara Sauce, recipe
PT15M
PT1H
5
455 calories
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