>> Thursday, March 28, 2013
I've signed on to take the Pomi challenge and cook a delicious tomato recipe using wine. Oh, please. I don't need a challenge to use wine in cooking. I'm always looking for a chance to add a little beer or other beverage to our eats.
Here's what we're working with -- tomatoes, from Italy, in a box, not a can:
And here's what I did with it:
BOOZY + BOLD CHUNKY TOMATO SAUCE
What you'll need . . .
- 1 package Pomi Chopped Tomatoes (or about 28 ounces of your favorite brand)
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 2 tablespoons olive oil
- 1 to 2 teaspoons red pepper flakes
- 1/3 cup white wine (cheap Pinot Grigio like in this recipe)
- salt to taste
Method . . .
- Put all ingredients in a small pot over medium-high heat. I used our smallest burner on the gas stove.
- Bring to a simmer and continue stirring -- never covered -- often for a half hour (chunky pasta sauce) to an hour (chunky pizza sauce).
- Store in an airtight container in the fridge for up to a week.
I loosely based this recipe off my Butternut Squash Pizza Sauce recipe, but made it vegan and kicked up a notch with the red pepper flakes. In the past, I didn't pay so much attention to sauce. Usually just threw a few things together . . . but WOW does taking a little extra time/energy make a huge difference.
Please let me know if you try this recipe. If you don't like wine, you could consider adding a little sugar + water to the tomatoes. Or even white grape juice might add a nice flavor.
And never underestimate the power of sauce.
- Pesto Garlic Knots
- Ring-O-Fire Garlic Knots
- Baked Flatbread w/ Sweet Onions, Collards, and Brie
- Garbanzo Garlic Knots
- Chickpea-Carrot Pizza Crust*
- Brie Stuffed-Crust Pizza
- Veggie Stromboli
- Pizza Rustica
- BEETza Pizza
- Pumpkin Garlic Knots
- Gluten-Free Pizza Experiment
- Deep Dish Veggie Tart/Pizza
- Grilled Pizza Basics
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