Prep 10 mins
Cook 20 mins
This is my adaptation of a recipe in the book "Healthy Heart One Dish Meals". We use this sauce to top pasta and as a pizza sauce. It freezes very well. I usually pour it into ice cubes trays for freezing and, when it is frozen solid, pop out the cubes and put them into a zip lock bag, return the bag to the freezer, and take out the correct number of cubes when I need sauce.
- 2 teaspoons extra virgin olive oil
- 2 medium onions, minced
- 3 garlic cloves, minced
- 2 (28 ounce) cans crushed tomatoes
- 1⁄4 cup dry red wine
- 1 (6 ounce) can tomato paste
- 3 tablespoons fresh basil or 1 tablespoon dried basil
- 2 teaspoons sugar
- 1⁄2 teaspoon salt (I omit this)
- 1⁄2 teaspoon dried fennel seed, crushed
- 1⁄4 teaspoon black pepper
- Chop basil, if using fresh. Heat olive oil in large skillet over medium-high heat. Add onion and garlic. Saute until tender.
- Add tomatoes, wine, tomato paste, basil, sugar, salt, crushed fennel seeds, and black pepper.
- Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce is a consistency that you like.
- Serve immediately, or freeze to use later.
I used Barefoot Zinfandel and dried basil. Very good sauce, really loved the addition of the fennel. Served as a dipping sauce for garlic bread sticks for appetizer night.
Used port wine, dried basil and included the salt. Very easy and a good basic recipe. Divided the sauce into six portions, had one for dinner (on spaghetti) just plain and will try to add some veggies when i use the other portions. Indeed good to have in the freezer as a basic sauce. Thanks for posting. Made for My-3-Chefs, November 2009.