Rich And Zesty Red Wine Tomato Sauce Recipes

ZESTY TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
• Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
• Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

SPICY TOMATO SAUCE

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

RICH AND ZESTY RED WINE TOMATO SAUCE

Steps:

• In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
• Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
• Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
• Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
• Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
• During the last simmering stage, cook your pasta.
• Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
• *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.

TOMATO-WINE SAUCE

Steps:

• Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
• DO NOT BROWN!
• Add sage and sauté 5 minutes.
• Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
• Then cover and simmer for 60-90 minutes.
• Stirring occasionally.
• Uncover and simmer to desired thickness.
• Season to taste with salt and pepper.
• Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!