I call this my Winter Tomato Sauce because in the summer our tomatoes are in season which means I have full flavored and utterly delicious tomatoes to make my Summer Fresh Tomato Sauce (recipe to come Summer) Unfortunately I have yet to understand the whole canning process so I have no fresh tomatoes to use during our Winter and Spring months….also unfortunate our markets have terrible tomatoes during this season.
Winter Tomato Sauce Ingredients:
- 3 Tb Butter
- 1 Tb Olive Oil
- 1/2 a yellow onion, diced
- 1/2 cup carrots, minced
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 1/4 cup red wine
- 1 @ 24oz jar of premium spaghetti sauce
- 1/2 small can of RoTel diced tomatoes
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tsp fresh oregano, crushed
- 1/4 tsp sugar
- 4 fresh basil leaves, chopped
- 1 Tb grated Parmesan cheese
Making the tomato sauce, heat a large skillet on medium heat. Add the butter and Olive Oil, stir constantly until the butter is melted. Add the onions, carrots, green and red bell peppers, saute until they are softened. Turn the heat down to medium-low and add the red wine, spaghetti sauce, RoTel tomatoes, parsley, garlic and oregano, stir well and simmer for 5-7 minutes. Lower heat again to low and stir in the sugar, basil and Parmesan cheese and simmer for another 5 minutes. Taste, and season with salt and/or pepper if needed before serving. If you are going to be serving this sauce later, than hold off on seasoning with salt and pepper until that time. Remember both of those seasoning flavors increase during storage either in the refrigerator or freezer. Always safer to add them right before serving.
Suggestions: Serve over pasta, add browned ground meat and turn it into a meat sauce, use when assembling Strombolis, calzones, and paninis or use it as a dipping sauce with breadsticks.