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.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
- 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 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.