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Sunday, December 21, 2008

My Red Sauce

I totally abandoned jarred tomato sauce a few years ago. I just can't do it anymore. I use this sauce with pasta, lasagna, in soups, with fish, etc. I usually have some in my fridge at all times.

1 medium yellow onion, finely chopped
3 cloves minced garlic
1/2 cup white wine (chardonnay is best)
2 large cans of Contadina crushed tomato
1/2 chopped fresh basil
1 tbsp oregano
2 tsp crushed red pepper (more if you like it hot!)
salt & pepper

1. Saute the onion in olive oil until soft.
2. Add garlic and saute for another couple of minutes.
3. Add wine and bring to a boil. Turn the heat down and reduce to 1/2.
4. Add cans of crushed tomato, basil, and the rest of the seasoning.
5. Let simmer for at least 15 minutes.

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