VEG COOKING FOR EVERYONE: Red Wine Tomato Sauce

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* Exported from MasterCook *

 

Red Wine Tomato Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 64

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 small onions

finely minced or grated

2 small bay leaves

6 thyme sprigs or '/2 teaspoon dried

1 teaspoon dried oregano

1 teaspoon dried savory

1 pinch red pepper flakes

3 large garlic cloves -- minced

1 cup dry red wine

28 ounces canned crushed tomatoes in puree

Salt and freshly milled pepper

 

Makes about 4 cups

 

Use this as seasoning as well as a sauce. Stir a spoonful into hearty

grain dishes, serve with Herb-Crusted Tofu and Lentil and Caramelized Onion

Croquettes, or toss with pasta and chickpeas for a substantial cold-weather

pasta.

 

Heat the oil in a wide skillet. Add the onions, herbs, and pepper flakes

and cook over medium heat, stirring frequently, for 15 minutes. Add the

garlic during the last few minutes. Raise the heat, add the wine and 1/2

cup water, and simmer until reduced by half, 12 to 15 minutes. Add the

tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened,

about 35 minutes. Taste for salt and season with pepper.

 

Variation with Olives: This sauce is good with sturdy pasta, such as

rigatoni, and grilled or fried polenta. Pit and finely chop 1/3 cup

Kalamata, Nicoise, or oil-cured olives. Add them for the last 20 minutes

of the cooking along with 1 tablespoon capers and 2 tablespoons chopped

parsley.

 

 

 

 

 

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