Ingredients
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 3/4 c. red wine
- Handful fresh basil leaves, chopped
- 1 T red pepper powder, or to taste
- 1 t. rosemary
- 1 jar crushed tomatoes
- 1 jar tomato puree
- In a stock pot, add a generous amount of good extra virgin olive oil and bring to medium heat.
- Add the onions and garlic to the pot and sautee until tender.
- Add the wine and sautee until the onions have sweetened.
- At this point, you may add the remaining ingredients and reduce the heat to a gentle simmer.
- Salt and pepper to taste.
- Let the pot simmer for half an hour or so.
- Using a food processor or stick blender, puree the sauce and return it to the heat for a few more minutes.
- This sauce will keep well in the fridge for a week or so.
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