3 lbs (about 18) plum tomatoes, chopped, or 2 (28 oz) can Italian plum tomatoes, drained and chopped
1/4 c dry red wine
2 T tomato paste
1 T finely chopped fresh oregano, or 1 t dried
1 t sugar
1/2 t salt
1/4 t freshly ground pepper
1/8 t crushed red pepper
Instructions
Heat the oil in a nonstick Dutch oven over medium heat; add the onions and garlic. Cook, stirring frequently, until golden and softened, about 10 minutes.
Add the tomatoes, tomato paste, oregano, salt, ground pepper, and crushed red pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is thickened, about 25 minutes.
Originally Submitted
2/21/2010
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