I’m hoping you are enjoying reading Our Story and are getting caught up for where I left off. I know it has been since I gave you a recipe to try. You’re probably getting hungry from all that reading a need a bite to eat. This homemade tomato sauce is made with San Marzano tomatoes, a hearty red wine, and lots of fresh summer basil, as is just the beginning of countless Italian dishes. This sauce is different from my normal sauce, but I figured a change from my usual in the sauce wouldn’t hurt.
Fall really started to set in at the end of September. We hit a few cold spells and even had to turn on the heat. After not raining the whole month of August, we finally got some rains in September. It was almost like the water spigot had shut off and the mountain began to dry up. We had high hopes that this fall would be a good one for the foliage, but without rain, for almost a month there wasn’t much hope for that anymore.
I love to be in the kitchen when it’s cool and rainy outside. I’m not sure what it is, but it makes the food so much more comforting. This particular Meatless Monday I just so happened to be trying out a new homemade tomato sauce recipe.
When I made this sauce, the leaves were only beginning to change. Like the welcomed change of seasons, I always welcome a change in homemade tomato sauce. It takes some of the redundancy the same old pasta dish and changes things up a bit.
I chose cheese ravioli to top with this sauce and it was wonderful.
Here’s how you can make it too:
First, brown the onions and garlic over medium-high heat inside a large pot. Stir them occasionally. It should take about 5 to 10 minutes.
While the onions and garlic are browning, open the cans of tomato sauce, gather the bay leaves, open a bottle of wine, have a sip and then measure out some for the sauce, then have another sip.
Next, open the cans of tomatoes. Squish each whole tomato with your hands and pour the juice into the saucepan. The consistency of the tomatoes is up to you. Squish them hard for a smoother blend or squish them lightly for a chunkier sauce. Add the wine and bay leaves and let the tomato sauce come to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for about 30 minutes.
After 30 minutes, discard the bay leaves; cover and continue simmering, until the sauce thickens; about 30 more minutes.
During the last 15 minutes of simmering the sauce, I started the ravioli water and brought it to a boil, then cooked the ravioli per package instructions.
When the sauce has thickened, stir in the tomato paste, basil, and parsley. Simmer uncovered, about 5 minutes, while finishing up the ravioli. When the sauce is ready, remove the garlic halves, using a slotted spoon. It may take a minute to find them all. Just keep spooning through the sauce, you’ll find them. Taste the sauce and adjust the seasoning with salt and pepper.
I poured the desired amount of sauce over the ravioli, then reserved the remaining sauce. You can seal the tomato sauce in an airtight container in the refrigerator for up to a week or freeze in the freezer for up to six months.
I made this homemade tomato sauce for a cheese ravioli on Meatless Monday, what will you use it for?
Homemade Tomato Sauce With Wine and San Marzano Tomatoes
Ingredients
- ¼ cup extra virgin olive oil
- 1 small yellow onion diced
- 3 garlic cloves halved
- 56 ounces whole San Marzano tomatoes in juice (2) 28-ounce cans
- 2 tablespoons hearty red wine
- 2 bay leaves
- 2 tablespoons tomato paste
- ¼ cup fresh basil chopped
- 1 tablespoon fresh flat-leaf parsley chopped
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Brown the onions and garlic over medium-high heat inside a large pot. Stir them occasionally, about 5 to 10 minutes.
- Open the cans of tomatoes. Squish each whole tomato with your hands and pour the juice into the saucepan. Add the wine and bay leaves and let the tomato sauce come to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for about 30 minutes.
- After 30 minutes, discard the bay leaves; cover and continue simmering, until the sauce thickens; about 30 more minutes.
- When the sauce has thickened, stir in the tomato paste, basil, and parsley. Simmer uncovered, about 5 minutes. When the sauce is ready, remove the garlic halves, using a slotted spoon. Season with salt and pepper, to taste.
Dana @ IveGotCake says
It’s funny but I love to be in the kitchen too when it’s overcast or rainy outside.
Something so comforting about it. And it’s like where everyone gathers anyways.
Mmmmm…ravioli!
The Mountain Kitchen says
Tonight is no different! ?
Julie is Hostess At Heart says
I love a great simple marinara!
The Mountain Kitchen says
This one was good. Very rich. ?
Chitra jagadish says
Delicious pasta Debbie. .
The Mountain Kitchen says
Thank you, Chitra. Have a great weekend! 🙂
Annie says
Yum! These photos made my mouth water. What wine do you recommend? I’m not a wine drinker so I never know which is best for cooking – Lord knows I throw beer into everything – so an expert there (ha!) but no clue when it comes to sauces.
The Mountain Kitchen says
They always say don’t cook with a wine you won’t drink… I used a full bodied red from a local winery. Seek out a red called wine from Ménage à Trois. It is cheap easy to get because it is a California wine and it is heavenly!
Annie says
Got it, thanks!
joe says
Made the homemade tomato sauce wine wine and San Marzano tomatoes . We loved it, very simple with great taste.
Had if with fresh tortellini,salad and garlic toast.
Thank JOE
The Mountain Kitchen says
Joe, we just finished eating a frozen pizza and I’m jealous of your meal! Thanks for stopping by and commenting. I love it when people let us know about trying the recipes we post. So glad you enjoyed it!
Debbie