Guilty as charged!
Last week I was discussing Italian food with a good friend of mine and she just about died when I told her that I typically used jar sauce and just seasoned it to my liking. After her Italian reaction (insert laughter here) I decided that I needed to try and making homemade sauce a try. Honest answer due to my results: I will never buy jar sauce again! It was easy and oh-my so delicious!
Tomato Wine Sauce
2 teaspoons olive oil
1 cup finely chopped yellow onion
2 medium garlic cloves, minced
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup red wine
1 - 28oz canned crushed tomatoes, un-drained
1 8oz can can tomato sauce
salt and ground black pepper to taste
Chop the onion and mince the garlic cloves.
Pour in the wine and bring to a boil.
Add the tomatoes and tomato sauce to the pan. Cover the sauce and simmer gently for a hour, stirring occasionally. Add salt and pepper to taste.
MISSING PHOTO ... oops!
I used the sauce for Chicken & Eggplant Parm and also for an Eggplant Lasagna.
Should you have leftovers, as I did, store them in a freezer zip-top bag for quick use on a later date!
Listening to: Frank Sinatra - My Way