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Marinara is an Italian tomato-based sauce made with onions, garlic and herbs. It is an essential part of many Italian dishes, eaten simply with pasta or used as part of a more complex dish. This chunky version contains cherry tomatoes, a good splash of red wine and fresh basil for a richer yet authentic flavour.
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, chopped
- 150ml red wine
- 1 x 400g can quality chopped tomatoes in juice
- 1 teaspoon sugar
- 200g cherry tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- Handful fresh basil leaves, torn
- Heat the oil in the sauce pan; add the onion and sauté for 4-5 minutes. Add the garlic and continue to fry for 1-2 minutes more.
- Add the wine and bring to a simmer, cook over a medium heat to reduce by half.
- Stir in the chopped tomatoes, sugar, salt and pepper and continue to cook for 3-4 minutes until slightly thickened.
- Add the cherry tomatoes and cook until they begin to pop, this will take around 4-5 minutes.
- Stir in the fresh basil and serve.
- Use a dry Italian, medium-bodied red wine such as a Chianti or Barbera.
- For a more everyday version simply substitute the wine for vegetable stock and adjust the seasoning to taste.
- For a spicy version add a good pinch of dried chilli flakes.