This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/5015551

From an Australian point of view this is the last recipe to be put up on FA for the Year 2010. To all our readers Happy New Year.

This versitile and colourful sauce is just right for so many dishes and easily personalised coming from the kitchens of  SarinFox

I love this recipe because it is cheap, easy to make and delicious! It's a rich and thick traditional marinara sauce (not thin like the sauce in a jar) that's scrumptious on pastas or parmigiana.

Serves: 2

Ingredients:
3 large tomatoes - seeded and chopped
1/2 a large onion - chopped
7 cloves fresh garlic - chopped
10 leaves of fresh basil - chopped
4 tablespoons olive oil
1 tablespoon tomato paste
1/3 to 1/2 cup white wine (more wine means a thinner sauce)
salt and pepper to taste

Instructions:
1.) In a large skillet, over medium heat, add chopped onion and garlic to olive oil and cook until onion becomes translucent, stirring constantly.
2.) Reduce to low heat and stir in chopped basil. Basil should look like it's wilting.
3.) Add chopped tomatoes and bring back to medium heat. Stir tomatoes until the juice begins to thicken.
4.) Once juice begins to thicken, add tomato paste and white wine. Stir until thoroughly mixed. Add salt and pepper to taste.
5.) Lower heat slightly and let simmer for 15 minutes, stirring occasionally.
6.) Pour over pasta or meat and ENJOY!!