Recipe by Junebug
This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well.
Top Review by Ginny Sue
This sauce has exceptional flavor, the seasonings are just right. However, this turned out too thin and watery for me. Next time, I will drain and reserve the juice from the tomatoes before whirling in the blender. Then I can add back a little more juice if I need to.
- 2 (14 1/2 ounce) cans diced tomatoes
- 4 teaspoons olive oil
- 5 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons dried parsley
- 3 tablespoons wine (optional)
- 1⁄8-1⁄4 teaspoon red chili powder or 1⁄8-1⁄4 teaspoon dried ancho chile powder
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon paprika, smoked
Directions See How It's Made
- Puree tomatoes, with their juice and tomato sauce in a blender or processor.
- Heat oil and saute garlic a few minutes. Do not brown.
- Add all other ingredients and mix well.
- Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).