J – I won’t be using canned tomato sauce again.
Or, my own thrown-together-at-the-last-minute sauces. I make quite a few dishes with a tomato-based sauce. I always start with the same things: onion, garlic, cans of tomato stuff, wine, etc. and then I throw it together. It’s always different. Sometimes I like it. Sometimes not. Well, those days are over!
|Easy and Thick Tomato Sauce|
- 2 yellow onions, small dice
- 1 red onion, small dice
- 10 garlic cloves, sliced thin
- 2 red bell peppers, small dice
- 1 bunch oregano, chiffonade
- ½ bunch thyme, chiffonade
- ½ bottle (375ml) red wine
- 1 lb mushrooms, sliced thin
- 2 large (29 oz) cans tomatoes, chopped. Or, use 4 to 5 pounds of fresh tomatoes, cored and chopped.
- 1 large (29 oz) can tomato puree
- 1 small (6 oz) can tomato paste
- Salt and pepper to taste
- Chile flakes to taste
- Sweat all vegetables in large pot until soft
- Add garlic and herbs, deglaze pan with red wine. Reduce wine on medium-high heat
- Once the red wine is almost gone, add tomato products and heat to just before a boil. DO NOT boil.
- Partially cover pot and reduce to a simmer for about 1 hour
- After one hour, if the sauce is to consistency, remove from heat. If you want a thicker sauce, continue simmering.
- Add salt, pepper and chile flake to taste
- Use immediately or can be frozen. Freeze in one pint containers for ease of use.
When we were making the Vegetarian Lasagne and a Cioppino you’ll see soon, Luke used a tomato sauce he made beforehand. I couldn’t believe how great it tasted and how easy it was to make.
Thanks, Luke, for a great tomato sauce recipe.