Red Wine For Tomato Sauce
Red wine for tomato sauce adds depth and complexity to the dish, enhancing its flavor profile. The acidity of the wine complements the richness of the tomatoes, while its subtle tannins bring balance. A splash of red wine creates a savory, robust sauce perfect for pasta and other Italian dishes.
Equipment
- Saucepan
- Wooden spoon
- knife
- Cutting board
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1/2 cup dry red wine preferably Cabernet Sauvignon, Merlot, or Chianti
- 1 tbsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the crushed tomatoes, red wine, sugar, oregano, basil, and red pepper flakes. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust seasoning with salt and pepper if desired. Serve hot with pasta, pizza, or any dish that needs a robust tomato sauce. Enjoy!