Marinara Sauce

1/4 cup red wine
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped

1. Place garlic, shallot and olive oil in large sauce pan.

2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.

3. Crush the tomatoes and add with their juices.

4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.

5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.