Fresh Tomato Marinara Sauce

By therman

BHG

Ingredients

• 2 ounces pancetta, chopped (optional)
• 1/3 cup finely chopped onion (1 small)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped
• 1/2 cup dry red wine
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup snipped fresh basil

Preparation

Step 1

In a large saucepan cook pancetta (if using), onion, and garlic in hot oil over medium heat for 3 to 5 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
2.Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.