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Homemade Spaghetti Sauce

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

  • 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
  1. Preheat oven to 400 degrees
  2. Wash tomatoes and cut in half lengthwise
  3. Place tomatoes cut-side-down on a baking sheet lined with parchment paper
  4. Roast tomatoes until skins are peeling off (approx. 20 minutes)
  5. Allow tomatoes to cool, and then peel and discard skins
  6. Squeeze excess water from the tomatoes and place in a blender to puree
  7. In a large pot, put onion, garlic and olive oil and cook until the onions are translucent
  8. Add wine and simmer until most of the liquid has cooked off
  9. Add the tomatoes and simmer over low heat, stirring occasionally
  10. Add basil and season with salt and pepper to taste
  11. 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.