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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.