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Full-flavored, versatile and quick, this sauce tastes like you slaved over it for hours and is good to have on hand for busy weeknights. Its possibilities are endless - a sauce for anything from pastas to Italian sausage or meatball sandwiches, to eggplant parmigiana, or as a dipping sauce for fried mozzarella sticks.
- Combine tomato sauce and paste, parsley, oregano, basil, salt and pepper.
- Saute onion and garlic in olive oil in a large saucepan until transparent, but do not brown.
- Add the tomato sauce blend and the red wine.
- Simmer 30 to 45 minutes; stir occasionally.
Fantastic! Great flavor and quick and easy. I added a little more garlic and used my all purpose Italaian seasoning. Delicious! Next time though I'll double the recipe and freeze some.
We're a sodium-restricted household, so I cut out the salt and used low-sodium tomato sauce. We're also calorie-conscious, so I also cut the oil to 1 Tbsp, just enough to cook the onion and garlic in. Finally, I increased the basil to 1 tsp, just because I like the flavor. The resulting sauce was extremely easy to make and very tasty. I gave it four instead of five stars because I do feel that as written it's too high in sodium and fat, and because it's just a bit on the acidic side--could use some carrots or sugar to balance that out. Still, this is a very good recipe and definitely one I'll be making again, many times to come!
This is a very tasty sauce. I did use crushed tomatoes instead of tomato sauce, I used a lot more garlic, and didn't use any oil at all (just let the garlic simmer into the sauce). This is good as pizza sauce too. Definitely a keeper.