An Italian Tomato Sauce Recipe

This easy Italian tomato sauce recipe is not from the Veneto region but as so many Italian recipes require a good tomato sauce that I really thought I should add one to the site.

You can adapt the recipe slightly by adding garlic to taste. If you do add garlic add some parsley too...for the sake of family and friends.

Ingredients

2 − 28 ounce cans of tomato pulp or whole tomatoes.

3 tablespoons of a good quality olive oil

1 medium onion, peeled and finely chopped

1/2 cup red wine

1−1/2 teaspoons salt

3 tablespoons fresh basil chopped

Ground black pepper to taste

If using whole tomatoes, drain them, saving the liquid and chop. Keep tomatoes and juice in a bowl.

Instructions

• In a pot heat the olive oil, add the onion and saute until softened.

• Add the wine. Bring to a simmer, and cook uncovered for 3 minutes.

• Add the tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and bring back to a simmer.

• Add basil leaves, salt and the black pepper to taste.

• Reduce heat to low and simmer, partially cover, and cook for around 15 minutes, or until sauce has thickened.

If you are using the sauce with meatballs add it to the meatballs just before the sauce thickens.



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