Red Wine Pasta Sauce
This red wine pasta sauce is fast and easy to make. If you have time, let it simmer for an hour to deepen the flavors. This recipe makes a large batch, so you can freeze some of it for a quick and easy meal later.
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Servings: 8 cups
Calories: 59kcal
Ingredients
- 3 tablespoons olive oil
- 2 medium onions finely chopped
- 8-10 garlic cloves minced
- 2 28-oz cans diced tomatoes, not drained
- 1 six-ounce can tomato paste
- 1 cup red wine
- 1 teaspoon dried thyme
- 1 tablespoons dried oregano
- 1-1/2 tablespoons dried basil
- 1 bay leaf
- 2 teaspoons sugar
- 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 7-8 minutes.
- When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the diced tomatoes and their liquid, the tomato paste, the red wine, thyme, oregano, basil, bay leaf, sugar, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for one hour.
- Transfer from the heat, remove and discard the bay leaf.
- Use an immersion blender or kitchen blender and process until the sauce is smooth (if using a kitchen blender, do not fill the container more than 2/3 full and do not cover with the lid.
Notes
- This sauce can be stored in a covered container in the fridge for 5 to 10 days, or in the freezer for 3-months.
- This is a gluten-free tomato-garlic sauce
- Add additional garlic cloves for a more pronounced garlic flavor.
- If using a food blender, allow the sauce to cool before blending and do not overfill the container.
Nutrition
Serving: 1/2 cup | Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 101mg | Fiber: 1g | Sugar: 3g