Sangiovese tomato sauce
Makes 1 cup
I've come to count on this aromatic sauce serves as my (almost) all-purpose tomato-red wine sauce. I love it tossed with pasta or generously spooned a frittata. It will keep for up to 2 days in a covered container in the refrigerator. Another bonus: The recipe multiplies easily.
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1 pound (about 6) plum tomatoes, peeled and quartered
¼ cup Sangiovese or other medium-bodied, high-acid red wine
½ teaspoon sugar
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon red-pepper flakes, or to taste
¼ teaspoon salt, or to taste
Dash of freshly ground pepper, or to taste
Heat the oil in a medium saucepan over medium heat. Add the shallot and garlic; cook, stirring constantly until tender, about 2 minutes. Stir in the tomatoes, wine, and sugar. When the liquid begins to bubble, reduce the heat to medium-low; cover and cook until the tomatoes are completely softened, about 15 minutes.
Let the sauce cool for a few minutes, then transfer to a blender and purée. Stir the purée through a mesh strainer to remove the seeds. Return the sauce to the saucepan; stir in the basil, parsley, red-pepper flakes, salt, and pepper. Taste and adjust the seasoning.
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