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, a definite sign I am no long in sunny Southern California.
- 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
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 minutes.
Stir in the sugar, basil and Parmesan cheese and simmer an additional 5 minutes.
Suggestions: I use this sauce in my “Meatballs in Winter Tomato Sauce” recipe. Try it in all of your pasta dishes, you will love it.