INGREDIENTS: 1/2 cup olive oil 2 cloves garlic, cut in half 1 can (1 lb 12 oz.) pomodori pelati con basilico (plum tomatoes with basil) 1 level tsp. oregano 1/2 tsp. dried basil (or 6 leaves of fresh basil if available) salt, and freshly milled black pepper to taste 1 Tbs. chopped fresh parsley (Italian parsley if available) 1 cup dry white wine PROCEDURE:
We have always found that marinara sauce is best when cooked in a large skillet that has a cover. An 8 or lO-inch pan is perfect. Place the oil in the pan and heat. Add the garlic pieces (pieces add more flavor than a whole clove) to the oil and brown. Meanwhile, place the tomatoes in a blender at the lowest speed for not more than a few seconds - you don't want them pureed. Whcn the garlic is golden brown. turn off the flame and let the pan cool a few minutes. Then add the tomatoes and turn the flame back on. Add the oregano and dried basil, (Fresh hasil is added at the last 5 minutes of cooking.) Add the salt and peppep, bring to a boil, and let simmer for 30 minutes with the pan covered. Then add the wine (and fresh basil if you arc using it), let simmer another 5 minutes, and turn off the flame. Remove the garlic pieces, and the sauce is ready. Serves 4 to 6.