Italian Tomato Sauce

"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."
 
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Ready In:
30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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