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Dreaming of Italy: Red Wine Tomato Basil Sauce

September 10, 2019 by fourseasonsofautumn No Comments
Although I love fall, I desperately miss the summer flavors as it gets colder. And when it starts snowing I REALLY miss summer. Come January, there is nothing better than summer in a bottle via canned tomatoes. I have spent the last two weekends canning tomatoes so I make this Red Wine Tomato Basil Sauce all winter long. September is the BEST time for canning – the produce is perfect right now!
Red Wine Tomato Basil Sauce
Here is a great resource for canning tomatoes to use in sauces like this Red Wine Tomato Basil Sauce. Roma tomatoes are the best of making pasta sauce. They’re meatier and really help to make a thicker, more flavorful sauce.
Red Wine Tomato Basil Sauce
I especially love the depth of flavor that comes from the red wine. Oh and the fresh herbs – okay I love everything about this sauce! It is so much better than any bottled sauce you’ll find in a store! It is great to use as is over pasta, or you can add any protein you’d like (try it in my Chicken Parmesan). I even like to can this sauce and use it in soups.
Red Wine Tomato Basil Sauce
My absolute favorite way to use this sauce is with Italian Sausage. Mix about 3 cups of the sauce with 1 pound of sweet Italian sausage, top it on pasta, add some freshly grated Parmesan and basil – and you have yourself a heavenly meal. It’s one of my all time favorite meals! I recommend running to the nearest farmer’s market to pick up LOTS of fresh tomatoes and give this sauce a try! So good!

Red Wine Tomato Basil Sauce

The freshest tomato sauce you’ll ever taste. This beats any store bought sauce and it’s a great way to savor summer flavors all year long. 
Print Recipe
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 8 cups

Ingredients
  

  • 6-8 lbs roma tomatoes
  • Generous Amount olive oil for drizzling on tomatoes
  • Salt 1-2 tsp for seasoning tomatoes
  • 2 cups chopped onion
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup dry red wine
  • 6 oz tomato paste if needed
  • 1 cup fresh basil leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp fresh oregano
  • 1 tsp red pepper flakes optional

Instructions
 

Instructions for Tomatoes

  • Properly was the roma tomatoes. Pat dry with a paper towel and cut in half. Lay them flesh side down on a large sheet pan.
  • Drizzle with a generous amount of olive oil, salt, and pepper.
  • Broil the tomatoes on high for about 2-3 minutes. Remove them from the oven and flip. Broil the other side for an additional 2-3 minutes or until the outer edges and skin begin to blacken.
  • Remove the tomatoes form the oven and place them in a large glass bowl. Cover with plastic wrap and let them cool.
  • Make sure the tomatoes are cool before handing. Once cool, remove the skin – which should come right off easily.

Instructions for Sauce

  • Add two table spoons of olive oil to a large dutch oven over medium heat. Add the onions and sauté until translucent. Add the garlic, salt and pepper.
  • Add the wine and let it reduce.
  • Add the tomatoes to the sauce and stir well, breaking up the tomatoes as best you can.
  • Add all of your remaining ingredients, bring to a slow boil then reduce heat to low and simmer sauce, covered, for 4 to 8 hours; stirring occasionally. You may need to add tomato paste depending on consistency.
  • After about 2 hours, taste the sauce to make sure it doesn’t need any additional seasoning.
  • Properly can the sauce or use it immediately. You can use it over sausage, chicken, or in soups and stews.

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