Ingredients
1 tablespoon olive oil
2 shallots, minced
1 clove garlic, minced
Pinch of crushed red pepper flakes
1/2 cup dry red wine
One 28-ounce can chopped tomatoes
2 tablespoons chopped fresh marjoram or oregano
Coarse salt and freshly ground black pepper
Preparation
Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper. Cook until thickened, about 15 minutes.
