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Posted by on May 25, 2014 in Sauces-Dips-Dressings, Food, Recipes, Various | 0 comments



This is the marina I prepared to go with our Sunday night cheese stuffed Italian meatloaf (see here). I was hoping they’d be some left over, so I can have it as a soup later on. What!…is that a big no no? Well I am thinking of doing it anyways.

Ingredients (1.5 cup):

  • 1 onion (~1 cup), diced
  • 2 med. garlic cloves, minced
  • 1/2 cup red wine
  • 1.5-2 cups fresh ripe tomatoes (skin removed, if preferred), diced & pureed
  • 1 Tbs fresh basil or flat-leaf parsley, chopped
  • 1.5 tsp salt & fresh ground black pepper
  • oil/butter

Time~ 25 min

  1. In a large skillet, over med. heat, saute the onion in enough oil ’til translucent (~5- 10 min.). Add garlic and cook for 1 more minute.
  2. Add the wine and cook on high heat, ’til almost all the liquid evaporates (~3 minutes). Stir in the tomatoes, parsley or basil, salt, and pepper.
  3. Cover, and simmer on the lowest heat for 15 minutes.

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