Prep 10 mins
Cook 45 mins
This hearty sauce has a robust, complex flavor with a delicate after-taste. Well spiced, it stands up to pizza or livens any pasta dish.
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 large sweet onion, medium dice
- 10 ripe roma tomatoes or 3 dozen cherry tomatoes, skinned, seeded and chopped
- 2⁄3 cup canned tomato sauce
- 1⁄2 cup fine port wine
- 2 tablespoons fresh basil or 2 teaspoons dried basil
- 1 tablespoon black olive paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon honey
- 1⁄8 baking soda
- In a medium sauce pan, heat garlic and sauté garlic.
- Add onion, sauté over low heat until golden (about 8 minutes).
- Add all other ingredients, stir, and heat to boil.
- Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
- Let cool and puree sauce with hand mixer if smoother sauce is desired.
- Delicious on pizza or pasta.
A great sauce!!! I was just looking for something to do with the bumper crop this year. A taste treat! The port is a must from now on in sauce around here. My family thanks you for posting this recipe. Easy to make. Bound to make one linger at the table.
This is the best sause I have ever tried! I used an olive tampanade that I found in a store that carries fine foods, in place of ground black olives. I used a tawny porto. I doubled the garlic (as always) and the smell while simmering was driving us out of our minds. I made a home made fresh pasta lasnagne with it, our guests were melting in thier chairs. Follow the meal with a glass of the Porto! This is a GREAT recipe. Thank you