Indulge in a culinary journey with our rich and zesty red wine tomato sauce, a symphony of flavors that will tantalize your taste buds. Crafted with a harmonious blend of ripe tomatoes, full-bodied red wine, and an array of aromatic herbs, this versatile sauce elevates any dish to new heights.
Whether you're a seasoned chef or a home cooking enthusiast, our collection of recipes offers something for every palate. From a classic spaghetti and meatballs enhanced by the rich tomato sauce to a flavorful chicken cacciatore brimming with tender chicken and vegetables, these recipes showcase the transformative power of this culinary masterpiece.
For those with a penchant for seafood, our salmon fillet bathed in red wine tomato sauce promises a delightful experience. The delicate fish pairs seamlessly with the vibrant sauce, creating a harmonious symphony of flavors. And for vegetarians, our hearty mushroom and red wine tomato sauce offers a meatless alternative that is equally satisfying.
So, gather your ingredients, don your apron, and embark on a culinary adventure with our rich and zesty red wine tomato sauce. Let the tantalizing aromas fill your kitchen as you create unforgettable dishes that will leave your family and friends craving for more.
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
RICH AND ZESTY RED WINE TOMATO SAUCE
Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!
Provided by Keiko Larry
Categories Sauces
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
- Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
- Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
- Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
- Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
- During the last simmering stage, cook your pasta.
- Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
- *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.
GNOCCHI WITH ZESTY RED WINE TOMATO SAUCE
This scrumptious gnocchi with tomato sauce is easy enough for a weeknight, but also perfect for special dinners. Full of flavor and on the table in about 30 minutes!
Provided by Alissa Saenz
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- Coat the bottom of a medium pot with the olive oil and place it over medium heat.
- When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
- Stir in the wine and bring it up to a simmer. Let it cook until reduced by half, about 3 minutes.
- Stir in the tomato sauce, tomatoes, sugar, oregano, and red pepper flakes.
- Bring the sauce to a simmer and let it cook for 15 to 20 minutes, until slightly thickened.
- When the sauce has about 10 minutes left to cook, begin bringing a large pot of salted water to a boil. Add the gnocchi and cook it according to the package directions.
- Drain the cooked gnocchi into a colander.
- When the sauce has finished simmering, remove the pot from heat.
- Season the sauce with salt and pepper to taste, and stir in the basil. Stir in the gnocchi.
- Divide onto plates and serve.
Nutrition Facts : ServingSize 1 heaping cup (1/3 of recipe), Calories 374 kcal, Fat 5.8 g, SaturatedFat 0.8 g, Sodium 1376 mg, Carbohydrate 73.3 g, Fiber 7.2 g, Sugar 14.7 g, Protein 8.4 g
BEEF ROLLS IN RED WINE TOMATO SAUCE
Beef Braciole -- These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. Posting this for ZWT7. The recipe comes from http://www.italianfoodforever.com
Provided by Papa D 1946-2012
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
- Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
- Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
- Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
- Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
- Serve hot with a side dish of your choice.
ZESTY TOMATO SAUCE RECIPE
Grab fresh tomatoes, onions and zesty Italian dressing for this tomato sauce recipe. This Zesty Tomato Sauce Recipe is a must-try for novice home cooks.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 2 cups or 4 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Fill Dutch oven with water; bring to boil. Meanwhile, cut small "x" in bottom of each tomato. Carefully add tomatoes to boiling water; cook 20 sec. Drain. Remove and discard peels and seeds from tomatoes. Finely chop tomatoes; set aside.
- Heat dressing in same pan on medium heat. Add onions; cook 5 min., stirring frequently. Add tomatoes; cook 20 min. or until thickened, stirring frequently.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
ZESTY TOMATO DIPPING SAUCE
This four-ingredient condiment transforms a can of tomato sauce into a zippy, complex dipping sauce with a little help from minced garlic and lemon juice. Serve it with something rich and creamy, like a platter of Spinach-and-Feta Patties or these crispy Salmon-and-Mashed-Potato Croquettes.
Provided by Greg Lofts
Categories Appetizers
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Heat oil in a small saucepan or skillet over medium. When it shimmers, add garlic and cook until fragrant and just beginning to turn golden, about 2 minutes.
- Add tomato sauce and 2 tablespoons water; simmer for 1 minute. Remove from heat, stir in lemon juice, and season to taste. Transfer to a bowl and serve warm. This sauce can also be made and refrigerated in an airtight container up to five days ahead. When ready to serve, gently reheat until warm.
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
Tips:
- Use ripe, juicy tomatoes: This will give your sauce the best flavor. If you can, use fresh tomatoes from your garden or a local farmers market. Alternatively, use high-quality canned tomatoes.
- Don't overcrowd the pan: When you're cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make the sauce watery.
- Cook the sauce low and slow: The best red wine tomato sauce is one that has been simmered for a long time. This allows the flavors to develop and deepen.
- Add a splash of red wine: Red wine adds a rich, complex flavor to the sauce. Use a dry red wine that you would enjoy drinking on its own.
- Season to taste: Be sure to taste the sauce as you're cooking it and adjust the seasonings as needed. You may want to add more salt, pepper, garlic, or herbs.
Conclusion:
Red wine tomato sauce is a delicious and versatile sauce that can be used on pasta, chicken, fish, or vegetables. It's also a great way to use up leftover tomatoes. With a few simple ingredients and a little time, you can make a red wine tomato sauce that will impress your friends and family.
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