Bryon’s Tomato Sauce

As much as I hate to give it away, here is my sauce recipe that we pair with delicious breads and cheese. It makes a large batch of sauce, but you will love it so much you it just wont last.

  • 1/2 cup of Garlic, minced
  • 1/2 cup chopped Onions
  • 2 Tbsp Olive Oil
  • 1 1/2 Tbsp Oregano
  • 1 Tbsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Crushed Red Pepper
  • 2 Cups of Oeno’s New Zealand Sauvignon Blanc
  • 1 large can (106oz) Peeled tomatoes in puree

Step 1. In a large pot, sweat together the Garlic and Onions in Olive Oil in a pot on medium high heat (About 10 minutes.)

Step 2. Add Oregano, Salt, Pepper and the Crushed Red Pepper. Cook slowly for 5 minutes stirring frequently.

Step 3. Deglaze with the wine and let simmer until wine is reduced by half.

Step 4. Add the can of tomatoes and bring back to a simmer. Let it simmer for at least 2 hours, but the longer the pepper. I do use a stick blender sometimes to make the sauce slightly less chunky, but that is chefs preference!

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