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Fresh Tomato Sauce with Balsamic and Red Wine

Posted Aug 14 2011 12:58pm

That is it.  I'm toast.  I've finally made my own fresh pasta sauce and I now can never go back to jarred. 

What prompted this craziness you ask?

The last two times I made pasta and used a jarred sauce it was so tough to get downI actually had to throw it out....it seemed so salty to me.  I used to think the jarred kind was fine but possibly since I've been making most everything fresh now I have lost my taste for it.  Dressings are a cinch but I was a bit intimidated by sauce.  I think it was the blanching of the tomatoes, but when I realized it is literally one minute and peeling almost happens without any help, I threw in some onion and garlic, seasonings and two of my favorite things ever; red wine and balsamic vinegar.  Once I added all the ingredients, I tasted it before the forty minute simmer and didn't need to add one thing.  And, of course, did lots of sampling at the finish and it was perfect! 

Use this over pasta, as pizza sauce, as a bruchetta topping or just do what I did and eat it with a spoon.

Sweet, salty, tangy and savory with a spicy kick at the finish (feel free to leave out or reduce the crushed red pepper if heat isn't your thing).

Don't let this innocent photo fool you.  This sauce will knock your socks off!

Fresh Tomato Sauce with Balsamic and Red WineInspired by Wolfgang Puck Printable Recipe
Ingredients

5 medium ripe organic tomatoes
1 tsp olive oil
2 onions, chopped
3 cloves garlic, pressed
1/8 cup good quality red wine
1/4 cup balsamic vinegar
1/4 tsp crushed red pepper
1/2 tsp each dried sea salt, oregano, thyme, basil
1 Tbsp turbinado sugar

Directions

1. Boil a medium pot full of water and prepare and ice bath to dunk the tomatoes after blanching; cut a cross in the skin on the top of the tomatoes.  Place into the boiling water for 1 minute then drain and dunk tomatoes into ice bath.  Peel skin and set tomatoes aside.

2. Heat 1 tsp of olive oil in pot tomatoes were blanched in over medium high heat. Add onion, sauté 4 minutes, add minced garlic, sauté an additional 1 minute.  Add remaining ingredients, reduce heat and simmer 40 minutes.


353.16.9 g0.9 g1.4 g3.7 g0.0 mg1,251.3 mg1,811.3 mg71.0 g10.9 g12.1 g8.4 g76.6 %0.0 %43.4 %130.6 %0.0 %15.8 %10.3 %32.2 %33.7 %20.7 %24.5 %65.3 %21.4 %18.2 %24.1 %21.0 %7.6 %31.6 %7.4 %
Nutrition Information
Entire Recipe
Amount Per Serving
Calories
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin B-12
Vitamin B-6
Vitamin C
Vitamin D
Vitamin E
Calcium
Copper
Folate
Iron
Magnesium
Manganese
Niacin
Pantothenic Acid    
Phosphorus    
Riboflavin
Selenium
Thiamin
Zinc
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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