Nonna’s Marinara
- ¼ cup Extra-Virgin Olive Oil
- 10 large cloves of Garlic sliced or chopped
- 3 (28 oz) cans whole, peeled tomatoes roughly chopped or pureed
- 1 small bunch of fresh basil
- 4 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- ½ cup Pinot Grigio or any dry white wine of your choice
- Heat the oil in a medium saucepan over medium-high heat. Sauté the garlic, stirring until lightly golden.
- Add the tomatoes, basil, wine, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered for approx 45-60 minutes or until thickened.
Makes about 8 cups
Store covered in frig for a 5 days or in freezer up to 2 months.
