We have a tomato plant in our garden and surprisingly, we did not kill it along the way and it ended up producing a ton of tomatoes this summer. I used many of them for salads and sandwiches but there were still over a dozen ripe ones left that needed to be used up quickly before they spoiled.
I made this one lazy afternoon. While it simmered I folded some laundry. The natural sugars from the vegetables and wine release and make this incredibly rich and slightly sweet sauce that is incredible over pasta.
Cabernet Tomato Sauce
- 10 roma tomatoes
- 2 tbsp olive oil
- 1 onion, chopped small
- 1 tbsp chopped garlic
- 1/2 pound sliced mushrooms
- 1 red bell pepper, chopped small
- 3/4 cup red wine (fuller bodied like cabernet)
- 1/2 tsp sugar
- 2 tsp fresh oregano, chopped fine
- 2 tsp fresh basil, chopped fine
- kosher salt and freshly ground pepper
Heat the olive oil in a medium-sized pot or sauce pan over medium heat. When oil is glistening, add the onions and cook for 4 minutes, stirring occasionally. Add the garlic and cook for one more minute stirring constantly. Add the red pepper, tomatoes, and mushrooms, 1/2 tsp salt, 1/4 tsp pepper. Bring it to a boil, then turn down the heat to a low simmer. Simmer covered for 1/2 hour. Stir occasionally.
Add red wine, herbs and sugar; cover and cook on a low simmer for 1 hour. Stir occasionally. Uncover for the last 15 minutes if your sauce seems too watery. Season to taste with salt and pepper. Serve over a pasta of your choice that is cooked al dente.