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2 Tbsp. extra-virgin olive oil 1 yellow onion, chopped 8 ripe tomatoes, peeled, seeded and diced or 1 (28 oz.) can plum tomatoes, drained and chopped 1/2 tsp. dried oregano large pinch of red pepper flakes 2 Tbsp. balsamic vinegar 1 Tbsp. tomato paste 1/4 c. dry red wine 1/2 tsp. sugar salt and freshly ground black pepper to taste In a large frypan, over medium heat, warm the olive oil. Add the onion and sauté, stirring, until soft, about 10 minutes. Add the tomatoes, oregano, red pepper flakes, vinegar, tomato paste, wine, sugar, salt and black pepper. Bring to a simmer and cook gently, uncovered, until the sauce thickens, about 20 minutes. Stir 2 or 3 times during cooking to prevent scorching. Remove from the heat and let cool. Transfer the sauce to a blender or to a food processor fitted with the metal blade. Puree until smooth. Taste and adjust the seasonings with salt and black pepper. Use the sauce hot or at room temperature. The sauce may be stored in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Makes about 2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |