Description
I have been making this pasta sauce for almost ten years now without thinking of writing down the recipe. Thanks to Greeniesan for requesting it so I had a reason to write it out (surprisingly little effort ;). I use this as a base for most of my tomato sauce recipes, including pasta, pizza, and lasagna. It is also great as a meat sauce - and even as a salmon tomato sauce for vege-pescetarian lasagna (if you're feeling risqué). I have also added diced zucchini, edamame, sausage, broccoli, and a variety of other veggies when using this as a pizza sauce. I don't use any tomato paste, just simmer it down to the desired consistency - which takes longer for pizza sauce than for pasta sauce depending on your preferences. Note: If you plan to use this for a lasagna, puree the tomatoes and make a double recipe. Enjoy!
Ingredients
25 oz. diced tomatoes (puree for lasagna)
2T garlic
1T Onion powder (this, as usual, is for Fuego's onion aversion - saute the onion before hand if you want to use 1 medium diced onion).
1t salt
1/4t black pepper
1/8t cayenne
1 pinch chili powder
6 oz red wine
2 oz balsamic vinegar
2T basil (dried)
Directions
Bring tomatoes to simmer in a sauce pan, add salt, then wine and vinegar, then the rest of the ingredients. Simmer until desired consistency (~20-40 mins).
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