Best Velvety Tomato Wine Sauce Recipes

MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

VELVETY TOMATO WINE SAUCE

Velvety Tomato Wine Sauce image

Fennel is the surprise touch here. Something abuot its unexpected flavor often fools people into thinking that this is a meat-based sauce. Ladle over Mushroom and Spinach-stuffed Zucchini, Sun Dried Tomato Polenta Cutlets, or whatever you want!

Provided by Sharon123

Categories Sauces

Time 40m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 cup finely chopped onion (about 1 medium onion)
2 cloves garlic, minced
1/4 teaspoon salt
2 teaspoons ground fennel
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup red wine
3 cups undrained canned tomatoes (28 oz. can)
salt and black pepper

Steps:

In a saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for about 20 minutes, stirring occasionally.
Add salt and pepper to taste.
Enjoy!

Nutrition Facts : Calories 103.8, Fat 3.1, SaturatedFat 0.4, Sodium 433.1, Carbohydrate 14.7, Fiber 3.2, Sugar 7.4, Protein 2.4

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