Homemade Tomato Sauce With Wine and San Marzano Tomatoes
This homemade tomato sauce is made with San Marzano tomatoes, a hearty red wine, and lots of fresh summer basil; the beginning of countless Italian dishes.
56ounceswhole San Marzano tomatoes in juice(2) 28-ounce cans
2tablespoonshearty red wine
2bay leaves
2tablespoonstomato paste
¼cupfresh basilchopped
1tablespoonfresh flat-leaf parsleychopped
Kosher salt and freshly cracked black pepperto 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.
Notes
Seal tomato in an airtight container in the refrigerator for up to a week or freeze in the freezer for up six months.Nutrition facts based on sauce only. See disclaimerRecipe adapted from Organic Life
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