You’ve been buying the same ol’ grocery store tomato sauce for years, but have you ever thought of making your own? It’s actually really simple! Here’s a recipe for a Red Wine Tomato Sauce that will kick those grocery store brands to the curb. It’s made with a slew of delicious ingredients. And the best part? It has a touch of Cabernet Sauvignon, which creates a flavor that is truly unique. You won’t find it in those other sauces from the store. You can use this sauce for pasta, chicken or sausage, but the possibilities are endless! The next time you’re walking through the grocery store, skip the store-bought sauce and make your own!
*This recipe is brought to you by Sara Croft of Solid Gold Eats exclusively for Joe’s Butcher Shop!
Makes about 2 pints
- 2 tablespoons olive oil
- 1 large shallot, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 5 garlic cloves, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 28-ounce can crushed San Marzano tomatoes
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh parsley
- ½ cup Cabernet Sauvignon
- 1 tablespoon lemon juice
- In a large dutch oven, heat the olive oil over medium heat. Add the diced shallot, celery and carrot and cook until soft, about 3 minutes. Add the garlic, salt and pepper and cook 2 minutes more.
- Stir in the crushed tomatoes, basil, parsley, wine and lemon juice. Turn the heat down to low and simmer, covered, for one hour. Stir occasionally. Alternatively you can cook the sauce in a slow cooker on low for 4 hours.
- Allow to cool slightly before storing in a large container or glass pint jars. The sauce can be stored in the refrigerator for 5-7 days.