Tomato and Red Wine Sauce
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Yields:
-
6 cups
ingredients
- 1 medium onion, chopped
- 1⁄2 cup olive oil
- 2 garlic cloves, minced
- 1 cup dry red wine
- 2 (28 ounce) cans tomato puree
- salt
- fresh ground pepper
- 10 fresh basil leaves
directions
- In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes.
- If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
- Stir in the garlic and cook for 2 minutes.
- Add the wine and bring to a simmer.
- Pour the mixture into the slow cooker.
- Add the tomato puree and salt and pepper to taste.
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick.
- Just before serving, tear the basil into small pieces and stir it into the sauce.
- Refrigerate for up to 3 days or freeze for up to 6 months.
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