Prep 10 mins
Cook 1 hr
We were served this by a wonderful lady named Marika. It was so good that my 9 yr old asked if she could copy down the recipe. :o) It came from a cookbook but I can't remember the title, so we just call it "Marika's Sauce." She made two pots of it, one plain and one with sauteed scallops and shrimp in it; both were fantastic! The nutmeg gives it a really unique kick. Every time I've made it, it's turned out just as good...very easy and oh so delicious. (About half the time I skip the parsley, so that's probably an optional ingredient.)
- 2 (35 ounce) cans tomatoes
- 1⁄4 cup olive oil
- 1 cup chopped onion
- 1⁄2 cup carrot, finely chopped
- 4 cloves garlic, finely chopped
- 1⁄4 cup dry red wine
- 2 tablespoons tomato paste
- 1⁄2 chopped parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon pepper
- salt (optional)
- Drain tomatoes, reserve 1 cup juice.
- Crush tomatoes with back of spoon, set aside.
- Heat oil in saucepan on medium-low; add onions, carrots, and garlic.
- Cook and stir approx 10 minutes or until onions and garlic are wilted.
- Add tomatoes, reserved juice, and remaining ingredients.
- Cover, cook on medium heat for 15 minutes, stirring once.
- Remove cover, simmer 45 minutes, stirring occasionally.