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Italian, Spices/Sauces/Rubs


6 medium cloves chopped Garlic

1 cup chopped onions (sweet or vidalia)

1 cup mixed garden herbs

8 cups - approx. 16 medium tomatoes chopped

1 cup of wine, white or red (see Variations)
1/2 cup of grated cheese, preferably Pecorino Romano

1/2 tsp. crushed red pepper, 1 small red chile

Fine Sea Salt and ground Pepper to taste

In a large sauce pan on simmer-low heat add olive oil and garlic.

Saute until soft then add onions, continue until the onions start to soften, add the fresh herbs and cook until wilted.

Add Tomato Base and raise heat to medium. slowly stir and mix ingredients for a few minutes.

Raise heat to medium-high as it starts to bubble add the wine. raise heat to high for a couple of minutes until the wine is incorporated and alcohol has cooked down, reduce heat to low.

After temprature has come back down add grated cheese.

Add crushed red pepper then salt and pepper to taste.

If tomatoes are acidic add sugar if you like a sweet sauce.

If you don't want to alter the garden fresh feel, cut a carrot into four pieces (vetically and horizonally) and add to sauce. Remove after the sauce has cooked down.

This sauce will be ready after between an hour to an hour and a half at low heat.

The consistancy of your base will determine how long to cook down. For thick sauce cook longer, for a wet sauce cook down less.

Unrated