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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my adaptation of a recipe in the book Healthy Heart One Dish Meals . We use this sauce to top pasta and as a pizza sauce. It freezes very well. I usually pour it into ice cubes trays for freezing and, when it is frozen solid, pop out the cubes and put them into a zip lock bag, return the bag to the freezer, and take out the correct number of cubes when I need sauce. Ingredients:
2 teaspoons extra virgin olive oil |
2 medium onions, minced |
3 garlic cloves, minced |
2 (28 ounce) cans crushed tomatoes |
1/4 cup dry red wine |
1 (6 ounce) can tomato paste |
3 tablespoons fresh basil or 1 tablespoon dried basil |
2 teaspoons sugar |
1/2 teaspoon salt (i omit this) |
1/2 teaspoon dried fennel seed, crushed |
1/4 teaspoon black pepper |
Directions:
1. Chop basil, if using fresh. Heat olive oil in large skillet over medium-high heat. Add onion and garlic. Saute until tender.
2. Add tomatoes, wine, tomato paste, basil, sugar, salt, crushed fennel seeds, and black pepper.
3. Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce is a consistency that you like.
4. Serve immediately, or freeze to use later.
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