Monday, September 24, 2012

Tomato Wine Sauce

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. 
In a saucepan, warm the olive oil. Add the onion and garlic, sprinkle with the salt, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
Add the oregano and basil and cook for another minute.

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.


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
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