Before I became a wine aficionado, I would eliminate the alcohol from any recipe that called for it. Not because I was a tea teetotaller, but simply because I didn’t have any wine in the house. Now that I’ve learned to appreciate the benefits of wine, I always have some on hand. Recently I found a recipe for Red Wine Tomato Sauce in my favorite cookbook and cooked up a delicious pot of it.
This sauce is rich, flavorful, and can be used to top pasta or vegetables. You can also dip slices of rustic Italian bread in it, too. Plus it has such a great color!
The recipe comes from an excellent cookbook, Vegetarian Cooking for Everyone.
All of the recipes I’ve made from this book are amazing!
Easy to make, you start by sauteing a bit of onion and garlic together.
Sprinkle in a few herbs and mmmm … the aroma that fills the house is amazing!
Turn up the heat and add a cup of glorious red wine and a bit of water to create a rich colored red wine tomato sauce that tantalizes the taste buds.
Pour in a can of crushed tomatoes and you have a little bit of heaven on your stove!
I had just enough Agriverde Piane di Maggio Montepulciano D’Abruzzo for the recipe. The wine truly transformed the sauce into a rich red with purple undertones. Lovely!
Red Wine Tomato Sauce
2 tablespoons olive oil
1 small sweet onion, finely diced
2 small bay leaves
1/2 teaspoon dried thyme
1 teaspoon dried oregano
Pinch of red pepper flakes
2 large garlic cloves, minced
1 cup dry red wine
1/2 cup water
1 28-ounce can crushed tomatoes in puree
1/2 teaspoon salt
Salt and pepper to taste
Heat oil in large skillet; add onions, herbs, and pepper flakes. Cook over medium heat for about 15 minutes, stirring frequently. Add garlic during last few minutes. Raise the heat, add the wine and 1/2 cup water. Simmer until reduced by half, about 12-15 minutes. Add tomatoes and 1/2 teaspoon salt. Simmer until sauce has thickened, about 15-20 minutes. Season to taste with salt and pepper.