Red Wine Pasta Sauce Recipe #257688
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.
by Charlie35
2½ hours | 20 min prep
SERVES 30 , 1/2 c
- 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
- Without removing seeds, crush tomatoes thoroughly to desired consistency.
- Finely chop the onion and pepper.
- Crush the garlic using a garlic press.
- Add all ingredients to stock pot, stirring well.
- Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 257688 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars