Italian Tomato Sauce

Submitted by janem123

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

1. Chop basil, if using fresh. Heat olive oil in large skillet over medium-high heat. Add onion and garlic. Saute until tender.
2. Add tomatoes, wine, tomato paste, basil, sugar, salt, crushed fennel seeds, and black pepper.
3. Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce is a consistency that you like.
4. Serve immediately, or freeze to use later.

Reviews

[LainieBug]

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.

 

[Chef Dudo]

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.