Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened,
about 5 minutes; add tomatoes, garlic, and bay
leaf. Bring the liquid from the tomatoes to a
boil, reduce to medium-low, and simmer mixture
until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram,
salt, black pepper, fennel seed, and crushed
red pepper into the tomato mixture; bring again
to a simmer and cook until herbs have flavored
the sauce, about 30 minutes more.
Stir balsamic vinegar into the sauce.
Serving
Suggestions
6 Servings
Originally Submitted
9/19/2016
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