Tomato Sauce is in abundance at the grocery store. So many brands and so many kinds easily available at an arms reach. So why would we take the time to create yet another? Because once you make this tomato sauce... you will never want to use another again. Like ever. And you'll want to make a double batch. All other tomato sauces will lack the flavor and robustness that this will bring to your dish. Use it over spaghetti, in your favorite pasta dish, or create your own masterpiece like our Chèvre Tart! This takes a tiny bit of time, but well worth it. In this recipe, I used a combination of Rosemary Olive Oil and Sage & Onion Olive Oil, and our Lambrusco Red Wine Vinegar. If you'd like to use just one oil, Tuscan Herb would also work great! Grab a bottle of wine, if you garden, go pick your ripe Romas and fresh herbs, gather your best ingredients together and let's cook!
The Best Chunky Tomato Sauce
The best Chunky Tomato Sauce Ever! Garden fresh tomatoes, herbs, and shallots create the base for this sauce. The secret ingredient to such a flavorful sauce is our Rosemary Olive Oil, Sage & Onion Olive Oil, and Lambrusco Red Wine Vinegar. They create so much flavor and depth, you won't need to add anything extra like bad-for-you sugar.
6 small shallots chopped finely
3 garlic cloves, chopped finely
1/4 C Rosemary Olive Oil
1/4 C Sage & Onion Olive Oil
3 TBS Lambrusco Red Wine Vinegar
1/4 C Sangiovese (Chianti if you prefer that) red wine
~2lbs fresh ripe red tomatoes, peeled, seeded, chopped and drained. Canned/ jarred tomatoes work as well. At least 28oz jarred tomatoes
1 small branch fresh rosemary, leaves only
4-6 sprigs fresh thyme, leaves only
1 sprig fresh oregano, leaves only
1 bay leaf
1/2 tsp sea salt
Chop shallots and garlic. If you have a Pampered Chef Food Chopper - I highly recommend using it. It saves a ton of time. Finely chop all the fresh herbs together.
In a saucepan, turn the heat to medium low, once hot, add the olive oils. Add the shallots and garlic and sweat them gently until soft, about 10 minutes. Do not let them burn. Stir in the Sangiovese red wine. Reduce for a minute.
Add the tomatoes, fresh herbs, and bay leaf. Reduce another minute or so. Add Lambrusco vinegar and salt. Raise the heat slightly and continue cooking. Stir breaking up the tomatoes into small chunks. After 20-30 minutes stirring and breaking, the mixture should be a wonderfully thick and chunky textured sauce. Remove from heat. Try not to "taste test" it all before you need it in your next cooking recipe. Bonus - your house will smell amazing for about a day. Like your'e a real Italian restaurant.
Great ideas for using this!
in Savory Tarts, like our Chèvre Tart (recipe coming soon!)
Baked Penne with Italian Sausage