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Nutrition Facts
Serving Size 1 (99g) Recipe makes 30 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning
Calories 49
Calories from Fat 2		(4%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 648mg		27%
Potassium 390mg		11%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 1.9g	7%
	Sugars 8.0g
Protein 1.6g		3%
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Red Wine Pasta Sauce

Recipe #257688 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Charlie35
Oct 8, 2007

This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.

SERVES 30 , 1/2 c (change servings and units)

Ingredients

4 lbs fresh roma tomatoes
24 ounces tomato paste
1 medium onion
1 medium red pepper
3 garlic cloves
1/2 cup sugar
1/2 cup Burgundy wine
2 tablespoons salt
1/2 teaspoon italian seasoning
1/4 teaspoon crushed red pepper flakes

Directions

1
Without removing seeds, crush tomatoes thoroughly to desired consistency.
2
Finely chop the onion and pepper.
3
Crush the garlic using a garlic press.
4
Add all ingredients to stock pot, stirring well.
5
Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.