Velvety Tomato Wine Sauce Recipes

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VELVETY TOMATO WINE SAUCE



Velvety Tomato Wine Sauce image

Fennel is the surprise touch here. Something abuot its unexpected flavor often fools people into thinking that this is a meat-based sauce. Ladle over Mushroom and Spinach-stuffed Zucchini, Sun Dried Tomato Polenta Cutlets, or whatever you want!

Provided by Sharon123

Categories     Sauces

Time 40m

Yield 3 1/2 cups

Number Of Ingredients 10

2 teaspoons olive oil
1 cup finely chopped onion (about 1 medium onion)
2 cloves garlic, minced
1/4 teaspoon salt
2 teaspoons ground fennel
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup red wine
3 cups undrained canned tomatoes (28 oz. can)
salt and black pepper

Steps:

  • In a saucepan, warm the olive oil.
  • Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
  • Add the fennel, oregano, and basil and cook for another minute.
  • Pour in the wine and bring to a boil.
  • Whirl the tomatoes in a blender until just pureed and add to the pan.
  • Cover the sauce and simmer gently for about 20 minutes, stirring occasionally.
  • Add salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 103.8, Fat 3.1, SaturatedFat 0.4, Sodium 433.1, Carbohydrate 14.7, Fiber 3.2, Sugar 7.4, Protein 2.4

TOMATO-WINE SAUCE



Tomato-Wine Sauce image

This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.

Provided by mickie49

Categories     Sauces

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 medium onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1 teaspoon crumbled sage leaf
4 cups tomato sauce
1/2 cup dry white wine (something you would drink)
salt and pepper

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!

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE



Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

This Italian-inspired tomato, garlic, and rapini pasta dish is delicious in spring. You can adapt this recipe to use whatever is growing in your garden.

Provided by sophie

Categories     Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 13

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

  • Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
  • While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  • Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

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