Homemade tomato sauce is so much more flavorful than the kind you buy at the grocery store. This traditional sauce can be used on pasta, chicken Parmesan, pizza and so much more.
Recipe and photograph by Kimme Hargrove
1 Tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
¼ cup white wine
1 large can (28 ounces) tomatoes, chopped
1 can (14.5 ounces) tomato sauce
10 basil leaves (depending on size), chopped
1 teaspoon crushed red pepper flakes (for less spicy sauce, omit or use ½ teaspoon)
Salt and pepper to taste
In a large skillet, heat oil over medium heat. Add onion, and cook for 4 minutes, stirring occasionally. Add garlic and cook for an additional 3 minutes.
Add wine, and cook down until most of the liquid has evaporated. Add tomatoes with the juice, tomato sauce, basil and crushed red pepper. Reduce heat to medium-low and simmer for about 30 minutes until thickened, stirring occasionally.
Salt and pepper to taste.
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