Prep 5 mins
Cook 20 mins
This is a very easy pasta sauce, especially nice to make on busy nights. The basic recipe was adapted from the "Bon Appetit" November 2002 issue. The balsamic vinegar raises the sauce to a level above ordinary. It's a good sauce to play around with to make it your own.
- 2 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 2 cloves garlic, finely chopped
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon balsamic vinegar
- 1⁄2 cup dry red wine
- 1 teaspoon dried basil
- Heat oil in heavy large saucepan over medium-high heat.
- Add onion and garlic and saute until soft.
- Stir in tomatoes, balsamic vinegar, wine, and basil.
- Simmer 15 minutes.
A really good basic sauce. We didn't have red wine so we just skipped that and added a pinch of sugar, some red pepper flakes to give it spice and an 8oz can of sauce. Also used fresh basil instead. Will def make it again.
This was just what I was looking for...quick, easy and delicious! If I hadn't needed something really quick, I would've enjoyed playing around with this a little. I did pulse it in the blender a few times to make it less chunky. I served it over ravioli. It was a real kid-pleaser too! My daughter had two servings, then mooched off of my plate as well. I found it made far more than 4 servings as we ran out of ravioli long before we ran out of sauce!
It's certainly a very easy sauce and great to play around with. Had half the sauce according to the basic recipe, in the other half I put some oregano and 2 tsp brown sugar. Mmmmmmm. Next time I'll add some mushrooms, peas, maybe string beans. I very much agree that the balsamic vinegar makes it something special. Thanks for sharing.