This tomato sauce was the result of quick experimenting and it turned out so good that I made it again… and again.
1 (14 oz) can Italian-style stewed tomatoes
1/3 cup red wine
4 pearl onions, minced
2-3 garlic cloves, minced
1/2 red bell pepper, diced
1 tbsp oregano
1 tsp rosemary
black pepper & sea salt, to taste
1 small handful fresh basil leaves (about 1/4 cup)
1-2 tbsp coconut oil (or your cooking oil of choice)
Saute the onions and garlic in a bit of coconut oil in a saucepan over medium heat.
In a separate small skillet, saute the bell pepper.
Add the tomatoes, wine, bell pepper, and seasonings (except the fresh basil) to the saucepan with the onion/garlic and simmer for 5-10 minutes. Try not to let it boil. It’s tomato sauce, which means it will just sputter and make an enormous mess on your counter.
Add the fresh basil and, using a blender (standing or immersion), puree the sauce until smooth.
Once blended, this sauce ends up with a slightly creamy color and a nice complex flavor. It’s easy to modify to meet your needs. It doubles easily (and if you’re a fan of red sauce then you may find that you WANT to double it because it’s delicious and it goes fast!) It would be great with some ground beef added in, or poured over meatballs. It pairs well with zoodles!
As far as variations go, I think this would be excellent with a bit more of a kick, which you could easily achieve with some fresh hot peppers or a tsp of cayenne or chili powder. Experiment and enjoy!