I don’t claim to be proficient in the kitchen. Since that is the case I have no issues admitting that I use google rather a lot to form general ideas on how to accomplish things. Things like making a pasta sauce that aren’t from a recipe calling for WAY too much oregano. Don’t ask how I know.
Many recipes I saw called for white wine. After some more googling, and consulting with Stacy about red wine versus white wine, I decided to go ahead with red wine as it’s what I had on hand. I’m pretty glad I did too.
2 – 24oz jars Bionaturae Organic Strained Tomatoes
1 – 7oz jar Bionaturae Organic Tomato Paste
1.5 Tbsps. dried basil
1 Tbsp. dried parsley
1 Tbsp. molasses brown sugar (1 Tbsp. molasses + 1 c. cane sugar)
1/2 c. red wine
1/2 c. onion, finely chopped
2 cloves garlic, finely chopped
salt and pepper as desired
2-3 Tablespoons olive oil
Chop up your onion and garlic and put them both into a large sauce pan with olive oil, basil, and parsley.
Cook until the onions begin to soften and you feel compelled to hover over the stove sniffing the amazing smell wafting out of the pan.
Add in the 1/2 cup of red wine and let simmer for a bit.
Add in the tomato sauce and tomato paste and simmer away for as long as you can stand. I think I had this simmering for a good 2 hours before I needed to swipe 2 cups worth for my baked ziti (which is another post!).
This recipe makes about 6 cups… enough for me to take 2 cups for the ziti and then can another roughly 4 cups worth. I’m still waiting on the verdict from my Italian brother-in-law on how he liked the small jar I took over. If he gives it the thumbs up then I think I’m good! 😉