Marinara Sauce

The perfect marinara is all about balance: salt, sweet, a hint of spice with fresh acidic notes. When the tomato sauce is center stage, the flavor must be top notch. If you are enjoying tomatoes galore right now, this recipe can be used with fresh tomatoes by doubling the cooking time and using the full 6 oz. of tomato paste for 4 cups peeled tomatoes. On the other hand, use 1 teaspoon of dried herbs when fresh are not available. To taste a slammin' marinara, buzz by my favorite restaurant Red, White & Brew, they were my inspiration on this one.

What is your perfect marinara?

2 tablespoons extra virgin olive oil

1-2 teaspoons hot pepper flakes (optional)

1 medium yellow onion, diced fine

3 large cloves of garlic, minced

28 ounce can Muir Glen crushed tomatoes

2 tablespoons red wine vinegar

2 tablespoons tomato paste

1 teaspoon sucanat

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

1 teaspoon salt

Saute onion in olive oil for 5 minutes, stirring occasionally, until light golden. Add the garlic and cook for 1 minute, then add the tomatoes and vinegar. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 20 minutes, stirring occasionally. Add the tomato paste, sugar, herbs, salt and pepper. Simmer another 10 minutes, stirring frequently.