|Olive oil||2 Tablespoon|
|Onion||200 Gram, chopped (1 Piece)|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||400 Gram|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Tomato paste||60 Milliliter (1/4 Cup)|
|Brown sugar||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Marinara seafood mix||1 Kilogram|
|Coarsely chopped fresh oregano||2 Tablespoon|
Heat oil in large pan; cook onion and garlic, stirring, until onion is soft.
Add undrained crushed tomatoes, wine, paste, sugar, vinegar and water.
Bring to boil; simmer, uncovered, about 20 minutes or until sauce thickens, [can be prepared ahead to this point; refrigerate for up to 2 days or freeze] Add marinara mix to tomato sauce; simmer, uncovered, about 10 minutes or until seafood is cooked through.
Stir in oregano just before serving.