Homemade Spaghetti Sauce
As most of you know, I LOVE wine… especially red wine. Do you know what else I love? Spaghetti! So when my co-workers, Ryanne and Jason Jolly told me they had a recipe for homemade spaghetti sauce that was made with red wine, I was sold. Keep it healthy (like the picture below) and use this scrumptious sauce on top of spaghetti squash instead of noodles!
Recipe courtesy of Jason & Ryanne Jolly
Ingredients
- 7 1/2 pounds fresh Roma tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion
- 4 cloves minced garlic
- 1 cup Cabernet Sauvignon (or your favorite red table wine)
- 12-15 fresh basil leaves chopped
- Sea salt and fresh black pepper to taste
Preparation
- Preheat oven to 400 degrees
- Wash tomatoes and cut in half lengthwise
- Place tomatoes cut-side-down on a baking sheet lined with parchment paper
- Roast tomatoes until skins are peeling off (approx. 20 minutes)
- Allow tomatoes to cool, and then peel and discard skins
- Squeeze excess water from the tomatoes and place in a blender to puree
- In a large pot, put onion, garlic and olive oil and cook until the onions are translucent
- Add wine and simmer until most of the liquid has cooked off
- Add the tomatoes and simmer over low heat, stirring occasionally
- Add basil and season with salt and pepper to taste
- Cook sauce on low for 30-45 minutes
Note: If limited on time, preparation can be split into two days. Follow steps 1-5 on day 1 and refrigerate over night. Then follow steps 6-11 to complete your sauce the next day.