Drunken Tomato Sauce Recipes

DRUNKEN TOMATO SAUCE

Steps:

• In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute one additional minute, stirring constantly. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
• Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to.
• 1 hour, stirring occasionally, allowing the sauce to reduce and thicken.
• Serve over you pasta of choice.

DRUNKEN TOMATO/BLOODY MARY

Steps:

• In the bottom of each container place 1-2 cloves of garlic and a sprig of cilantro along with 5-6 olives and some slices of pepper.
• With a bamboo skewer or knife poke holes in the end of the tomatoes and pack as many into the container as possible leaving a 1/2 inch breathing room on the top of the containers.
• Just cover the tomato mixture with vodka and let stand in refrigerator for at least 2 hours.
• BLOODY MARY - makes one glass: 6-12 shakes of Tabasco (I like it hot), 6-12 shakes hot sauce, 2 teaspoons pickle juice, 2 teaspoons pepper juice, 4-5 shakes Worcestershire sauce, dill, celery salt, salt and pepper to taste. Fill glass with V-8 and enjoy!

DRUNKEN SUN-DRIED TOMATO ONE DISH PASTA

Steps:

• 1. Preheat to 375 degrees
• 2. Grease 9x13 baking dish.
• 3. Add pasta, mozzarella, and Parmesan cheeses.
• 4. Add all ingredients except garnish and Fontina. Stir. Note: I placed sauce ingredients in mixing bowl and placed in fridge until I was ready to make dinner.
• 5. Press down to ensure pasta is covered in sauce.
• 6. Tightly cover with foil and bake 45 minutes.
• 7. Uncover, add Fontina cubes and garnish.
• 8. Bake uncovered 15 minutes or until cheese is melted. Meat optional.