Description
A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini ‘pasta’ for an extra-fresh and tasty meal that’s very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.
Ingredients
- 3 tablespoons olive oil
- ½ onion, chopped
- 8 large tomatoes, peeled and cut into big chunks
- 6 cloves garlic, minced
- 1 bay leaf
- ½ cup red wine
- 1 tablespoon honey
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon fennel seed
- ¼ teaspoon crushed red pepper
- 2 teaspoons balsamic vinegar, or more to taste
Instructions
- Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened
- about 5 minutes. Stir in tomatoes
- garlic
- and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft
- about 30 minutes.
- Stir in red wine
- honey
- basil
- oregano
- marjoram
- salt
- black pepper
- fennel seed
- and crushed red pepper; simmer and cook until herbs have flavored the sauce
- about 30 minutes more.
- Add balsamic vinegar; still well to combine. Discard bay leaf.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 6