Soon I found bread, doughs, mac n cheese, casseroles, proteins, fresh berries, condiments, frozen pops and sauces stacked upon the freezer shelves. One staple I always have on hand is tomato sauce. Though not a meal in itself, it is a perfect springboard to make a quick and tasty meal. From a simple tossing of sauce and noodles to a quick chicken parmesan this is one of my go-to recipes for a delicious family dinner.
Now the sauce. I had been a big fan of Giada's marinara sauce...and then I had a kid...and then I didn't want to take the few extra minutes to chop onions, garlic, carrots, and a celery stalk. Yes, I had become lazy and maybe a little boozy because I was craving a sauce that had a little extra bite from wine. Luckily I found this recipe from an ancient MS Living magazine. This sauce is sweet with a little heat from the pepper, has a good bite from the wine and added freshness from the fresh herbs. Not to mention it is a dump, cook, serve, store, freeze kind of recipe...a winner for this mama!
|Sneak Peak!!! Look what's coming on Wednesday!|
adapted from: Mark Strausman, owner and chef, Campagna
makes 9 cups
4-28 ounce cans crushed tomatoes
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper
1 cup Chianti or other dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Salt and Pepper
- In a medium stockpot, heat olive oil over medium heat. Add garlic, and saute until golden brown, 1-2 minutes. Add red pepper flakes. While oil is sizzling, slowly add half of the tomatoes. Add wine, stirring to combine. Add remaining tomatoes.
- Reduce heat. Add the oregano, and simmer, stirring occasionally, until sauce has thickened slightly, 1 1/2 to 2 hours.
- Add the basil. Season with salt and pepper. Store sauce in an airtight container, refrigerated, up to 4 days. Store in freezer for up to 1 month.