Sangiovese tomato sauce
Updated On: Mar 21 2014 05:56:03 AM CDT
Makes 1 cup
I've come to count on this aromatic sauce serves as my (almost) all-purpose tomato-red wine sauce. I love it tossed with pasta or generously spooned a frittata. It will keep for up to 2 days in a covered container in the refrigerator. Another bonus: The recipe multiplies easily.
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1 pound (about 6) plum tomatoes, peeled and quartered
¼ cup Sangiovese or other medium-bodied, high-acid red wine
½ teaspoon sugar
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon red-pepper flakes, or to taste
¼ teaspoon salt, or to taste
Dash of freshly ground pepper, or to taste
Heat the oil in a medium saucepan over medium heat. Add the shallot and garlic; cook, stirring constantly until tender, about 2 minutes. Stir in the tomatoes, wine, and sugar. When the liquid begins to bubble, reduce the heat to medium-low; cover and cook until the tomatoes are completely softened, about 15 minutes.
Let the sauce cool for a few minutes, then transfer to a blender and purée. Stir the purée through a mesh strainer to remove the seeds. Return the sauce to the saucepan; stir in the basil, parsley, red-pepper flakes, salt, and pepper. Taste and adjust the seasoning.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Social Services to reimburse Mid-Missouri woman following computer error
Multiple south Columbia schools locked down Friday
Columbia woman under arrest for stealing from neighbor
Woman taken to hospital after car crashes, goes airborne
Speaker of House responds to Dept. of Social Services issues
Representative Randy Pike dies Saturday
Emerging clues may point to dark matter
Jefferson City Police honored on 'National Thank a Police Officer Day'
Ridiculous 911 calls
Best ways to start every work day