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- 2 can(s)
- whole tomatoes packed in juice
- 2 Tbsp
- olive oil
- 1 cup c
- diced onions
- 2 clove
- garlic, pressed or diced
- 1 tsp
- oregano or italian seasoning
- 1/3 c
- red wine (more of less. see notes at end of recipe).
- 2 tsp
- salt and pepper to taste
1You will need a bowl for the tomatoes, a skillet that is deep enough to cook the sauce in, a knife of food chopper for the onions and the garlic press is optional. You could just dice the garlic as well.
2Empty the cans of tomatoes into a large bowl. Reach in with your hands and squish the tomatoes open.
Heat the olive oil in a skillet with a medium high heat and add the diced onions, cooking until soft and golden around the edges, about 8 minutes.
3Add the garlic and either oregano or italian herbs, heating for about 30 seconds (not minutes, seconds!). Now add the wine and let it sizzle for about 30 seconds, then add in the tomatoes. Cook at a low simmer, stirring occasionally for about 20 minutes with no lid on the pan.
Add in the sugar, some salt (about 1 Tbsp.) and pepper, then taste to see if it needs more salt. In the meantime you can be making your pasta if you want.
4While you can eat is as is, the texture may be a bit chunky. You can either use an immersion hand blender to blend out the tomato chunks or use a food processor or even a blender, putting some of the sauce in at a time and blending to break up the bigger pieces.
5If you do not have or want to use wine, then leave it out. It enhances the flavor quite a bit, but you can put in a teaspoon of Worcestershire sauce if you have it. You can serve this sauce as is or put some browned meatballs in it to simmer. If you do this, blend out the tomato chunks first.
*The reason you want to use whole tomatoes is that diced tomatoes have a preservative to help the tomatoes keep their shape, and you want the tomatoes to break down into the sauce more.