Tomato Sauce


  • Ton of tomatoes
  • Diced onion
  • Minced garlic
  • Dash or more of dry red wine
  • Sage and Basil leaves, and/or crushed oregano
  • Pepper to taste (or red pepper flakes if you like a kick)

Saute the onion and garlic in olive oil until the onions wilt, about 5-8 minutes. Deglaze with the red wine, add the tomatoes, and the spices, and bring to a boil. You can reduce the heat right away to low, or if there is a lot of extra liquid, let it boil, uncovered for another 5-10 minutes. Then let simmer for at least an hour over low heat.

I’m no little Italian grandmother, but it seems to me it’s tough to go wrong with this. If I have fresh herbs, I add those. If I have mushrooms, I’ll add those too. As far as I’m concerned, if you start with fresh tomatoes and you’ve got red wine, you’re looking at a winning combination either way.

Use right away, put in the fridge for up to a week, or let cool and freeze in jars.

2 Replies to “Tomato Sauce”

  1. Sounds yummy and if it is already hot it could easily be canned, that is what I do and then it can be stored in the pantry! YUMMY!!!

  2. We just picked 25 tomatoes from the garden this weekend and I wasn’t sure what to do with so many at once! Great idea.

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