Fresh Tomato Marinara Sauce



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Servings: 6
Serving size: 1/3  cup
Prep Time: 25 mins
Related Categories: European Cuisine, Italian Cuisine, Sauces
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Ingredients
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    2   ounces 
    pancetta, chopped
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    1/3  cup 
    finely chopped onion (1 small)
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    4   
    cloves garlic, minced
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    3   tablespoons 
    olive oil
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    2   pounds 
    fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped
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    1/2  cup 
    dry red wine
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    1 - 2   teaspoons 
    balsamic vinegar
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground black pepper
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    1/2  cup 
    snipped fresh basil

Directions
1.
In a large saucepan, cook pancetta, onion, and garlic in hot oil over medium heat for 3 to 4 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.
Nutrition information
Per Serving: cal. (kcal) 145, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 2, carb. (g) 8, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 3, vit. A (IU) 1409, vit. C (mg) 21, sodium (mg) 377, Percent Daily Values are based on a 2,000 calorie diet
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