Savor the Flavor: A Delicious Tomato and Red Wine Sauce.

Attention all foodies and wine lovers! Gather around for a delectable recipe that combines the best of both worlds – an easy-to-make Tomato and Red Wine Sauce that is sure to delight your taste buds. This sauce recipe is packed with bold flavors from fresh basil leaves, garlic cloves, and red pepper flakes to dry red wine and tomato puree.

Are you looking to impress your guests with a flavorful pasta dish? Are you in search of a deep and rich tomato sauce that will pair well with your meatballs or steak? Look no further than this wine-infused pasta sauce recipe.

With just a few ingredients, you can create a flavorful, robust pasta sauce that will leave everyone asking for seconds. The combination of red wine and tomato gives the dish a complex flavor profile that will elevate any meal. Plus, it’s versatile enough to be used as a base for other Italian dishes like rigatoni, marinara sauce or even meat sauces.

So bring out your inner chef and join me in the kitchen as we make this delicious Tomato and Red Wine Sauce. Get ready for an explosion of flavors in every bite – I guarantee this recipe will quickly become one of your favorites.

Why You’ll Love This Recipe

Tomato and Red Wine Sauce
Tomato and Red Wine Sauce

Remember that delicious pasta sauce you had at your favorite Italian restaurant? The one with a rich and flavorful tomato and red wine base that was perfect with every dish on the menu? Well, now you can make it yourself with this amazing tomato and red wine sauce recipe.

One of the reasons why you’ll love this recipe is that it is incredibly easy to make. With just a few ingredients – including fresh basil leaves, garlic cloves, tomato puree, and of course, dry red wine – you can make a pasta sauce that will change the way you think about cooking. Plus, the aroma of the sauce simmering on your stove will waft through your kitchen and tempt even the pickiest eaters.

This sauce is also very versatile. You can use it as a base to create a variety of dishes from rigatoni, spaghetti, meatballs or even creamy pasta dishes. The combination of flavors in this recipe makes it perfect for pairing with beef dishes like filet mignon or steak, which can be drizzled with wine jus or added as an extra ingredient in meat sauces. It’s perfect for making seafood dishes too because it doesn’t overpower the natural flavors of fish.

But what really sets this recipe apart is how well the dry red wine works with the other ingredients. Wine adds depth to any dish by adding richness and enhancing flavors already present in other ingredients. It enhances the acidity in tomatoes while softening some of its harsher notes, creating a complex flavor profile unlike anything you’ve tasted before.

So next time you’re in the mood for some comfort food or want to impress your dinner guests with a homemade creation, give this amazing tomato and red wine sauce recipe a try. Trust me; once you’ve made it once, you’ll want to make it again and again!

Ingredient List

 A burst of flavor in every bite with this tomato and red wine sauce
A burst of flavor in every bite with this tomato and red wine sauce

Here are the ingredients that you will need to make this flavorful and easy red wine tomato sauce recipe:

  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves minced
  • 1 onion finely chopped
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot or Pinot Noir)
  • 2 (28-ounce) cans whole peeled tomatoes
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and fresh ground pepper
  • A handful of fresh basil leaves, finely chopped

Note that you can replace dry red wine with white wine if needed. The quality of the wine actually matters in this recipe, so I advise you to choose a flavorful red wine that you would enjoy drinking as well, since we’ll be using a whole cup of it!

The Recipe How-To

 A classic Italian recipe for pasta night
A classic Italian recipe for pasta night

Step 1: Preparing the Ingredients

Before starting, gather all the recipe ingredients as listed above. Peek into the cupboards to make sure you have all the required items. Begin by mincing 2 garlic cloves and chopping 1 onion.

Step 2: Making the Tomato and Red Wine Sauce

Heat a large skillet on medium heat, then pour in 2 tablespoons of olive oil. Add the minced garlic and chopped onion, stirring until heated through for about 1-2 minutes.

Once the garlic and onion are heated, add one cup dry red wine to the pan. Allow it to cook down for about 2-3 minutes, stirring occasionally.

Next, add one can of tomato puree, using a wooden spoon to combine ingredients thoroughly. Reduce heat to low-medium and let the sauce simmer for about 20 minutes, stirring occasionally.

Step 3: Adding Flavor Enhancers

After letting the sauce simmer for about 20 minutes, add in some fantastic flavor enhancers. Stir in one bay leaf, one and half teaspoon dried thyme, one teaspoon kosher salt, freshly ground pepper, red pepper flakes (about a quarter cup).

Let the sauce simmer for another 10 minutes or until it starts getting thickened. When it reaches its desired consistency, turn off the heat.

Step 4: Serving and Pairing
This tomato and red wine pasta sauce recipe is excellent with meatballs or on gnocchi, steak and specifically filet mignon with red wine jus or steak sauce. Additionally, this sauce would be excellent over rigatoni or poured into a cream sauce as well as your favorite meat from beef brisket to meat sauce spaghetti.


Substitutions and Variations

 Red wine and tomatoes – a winning combination for any dinner menu
Red wine and tomatoes – a winning combination for any dinner menu

If you don’t have some of the ingredients on hand, don’t fret. This recipe is very flexible, and there are a few substitutions that work well.

First of all, if you don’t have red wine, you can substitute it with beef or chicken broth. However, keep in mind that the taste will differ from the original recipe. Also, if you’re not a fan of alcohol in your food, you may want to use white wine vinegar instead.

If you’re allergic to garlic or onions, skip them entirely or add garlic and onion powder instead. However, bear in mind that the flavor will be less intense than using fresh garlic and onions.

In addition to using pasta sauce, you can also use diced tomatoes or tomato paste instead. Tomato paste will give your sauce a thicker texture and more concentrated flavor. If you use canned tomatoes, rinse them in cold water before blending them.

For a spicier version of this sauce, add additional red pepper flakes or a pinch of cayenne pepper. You can also experiment with different herbs like oregano and rosemary.

Lastly, for a touch of creaminess to your sauce, add 1/2 cup of heavy cream or half-and-half towards the end of cooking.

No matter how you choose to customize your recipe, it’s important to remember that each change will affect the taste of the final product. So feel free to be creative while also keeping in mind that balance is key when it comes to flavors.

Serving and Pairing

 Impress your guests with this homemade tomato and red wine sauce
Impress your guests with this homemade tomato and red wine sauce

This scrumptious tomato and red wine sauce recipe is versatile and can be paired with a variety of dishes. It’s commonly used as a pasta sauce, but it can also be served over meatballs, gnocchi, and even steak. Its bold flavors work well with meat, beef, and cream-based sauces.

If you’re serving it as a pasta sauce, pair it with rigatoni or spaghetti for an authentic Italian experience. You can also mix it with some cream sauce to make the dish smoother and more delectable.

As for pairing this dish with wine, we certainly recommend using the same dry red wine used in the recipe – a cabernet sauvignon or any quality dry red wine will do. The richness of the sauce matches perfectly with the full-bodied flavors of a good red wine.

But if you’re not into red wine, you can always opt for white wine instead. A flavorful white wine like chardonnay can complement the bold flavors of the tomato sauce while providing balance to the overall taste of the meal.

Another way to bring out the full potential of this recipe is through creating meat pairings like filet mignon or meatloaf. This red wine tomato sauce makes for a perfect accompaniment to any meat dish, especially when drizzled around your plate as wine jus or steak sauce.

With this recipe’s plethora of pairing options, you have many potential menu combinations which are certain to thrill your guests’ palates.

Make-Ahead, Storing and Reheating

 A hearty and delicious vegetarian topping for your pasta
A hearty and delicious vegetarian topping for your pasta

This tomato and red wine sauce recipe can be prepared in advance and even stored for later use. To make ahead, simply allow the sauce to cool down completely and place it in an airtight container. You can refrigerate it for up to 4 days or freeze it for up to 3 months.

To reheat the sauce, transfer it into a large saucepan and cook over low to medium heat, stirring occasionally until heated through. Be sure not to overheat the sauce as it may change its texture or taste.

If you find that the sauce has thickened as it cools down, you can add a little bit of water or chicken broth to thin it out before reheating.

This versatile sauce pairs well with a variety of dishes, including pasta recipes such as rigatoni, spaghetti, or gnocchi. It also goes well with meats like meatballs, steak, beef, and even filet mignon for an extra fancy dinner with some wine jus or steak sauce on the side.

Whatever you serve this delicious tomato and red wine sauce recipe with, be sure to store any leftovers properly in an airtight container and try to consume them within 4 days if refrigerated or 3 months if frozen.

Tips for Perfect Results

 This sauce is perfect for meal prep or a quick weeknight dinner
This sauce is perfect for meal prep or a quick weeknight dinner

Creating a successful tomato and red wine sauce requires some knowledge and a bit of experimentation, but with these tips, you will obtain perfect results every time. Follow these suggestions to create the most flavorful pasta sauce that pairs perfectly with meatballs or gnocchi.

1. Use a flavorful red wine

When making tomato and red wine sauce recipe, the quality of the red wine you use is paramount. Using a tasty red wine will make your sauce more complex and balanced. Choose a dry red wine that has good acidity levels like Cabernet Sauvignon.

2. Simmer your sauce slowly

One of the secrets of great pasta sauce is a slow simmering process that infuses all the ingredients’ flavors fully into the dish. Letting your sauce cook for hours ensures that all herbs and spices combine ideally with tomatoes and wine creating exceptional taste and aroma.

3. Add fresh herbs at the end

Adding fresh herbs like basil leaves can boost the flavor of your tomato and red wine sauce recipe. But rather than cooking them in the pot, add them at the end of cooking. Adding fresh herbs to recipes just before serving helps preserve their taste, aroma, freshness, color.

4. Use high-quality tomatoes

The quality and ripeness of the tomatoes you use are crucial when it comes to making delicious spaghetti sauce. Tomatoes that are overripe or underripe may produce an unbalanced flavor in your tomato and red wine sauce recipe. So ensure to use vine-ripened tomatoes that are fresh from the garden for best results.

5. Keep stirring your dish

It’s important to continue stirring your tomato and red wine sauce regularly while it simmers. This will help prevent any burning at the bottom of the pan, which might alter the overall flavor of your dish—which might lead to an unpleasant flavor.

By following these tips, you will be able to make an effortless yet impressive tomato and red wine pasta sauce that everyone will rave about. So go ahead and experiment, taste your creation regularly, and adjust accordingly until you find a balance that hits your sweet spot!


Before we conclude this recipe article, I wanted to address some frequently asked questions (FAQs) related to this delicious tomato and red wine sauce recipe. From ingredient substitutions to storage tips, these FAQs will provide you with additional information to ensure you have a perfect outcome every time you make this classic wine pasta sauce. So, let’s get started with the FAQs!

What does adding red wine to tomato sauce do?

As a sommelier, I have observed that using wine in sauces not only adds a rich taste but also enhances the flavor of the overall dish. This is because the alcohol present in wine can activate the release of various flavor molecules in the sauce, allowing every ingredient to contribute to the taste. Moreover, if you are using red wine, it can dissolve fats in the sauce, amplifying the nuanced flavors from the ingredients.

Do you put red wine before or after tomatoes?

When it comes to elevating the flavor of tomato sauce, both red and white wine make a fantastic addition. Red wine adds a deep essence and a full-bodied flavor to the sauce, whereas white wine provides a fruity and refreshing taste. For the best results, it is recommended to add the wine during the initial stages of cooking, right after the vegetables have softened.

What is a good red wine to put in tomato sauce?

When it comes to indulging in a delectable pasta dish that is smothered with savory tomato sauce, it’s essential to pair it with the right kind of wine. A medium-bodied red wine is the perfect choice for this type of food as it balances out the acidity of the tomato sauce. Pairing pasta dishes with tomato sauce with a wine that has less acidity can lead to a dull and unsatisfactory taste. For instance, certain types of red wine, such as cabernet sauvignon or Zinfandel, perfectly complement the luscious flavors of tomato-based sauces.

Do Italians put red wine in tomato sauce?

One should consider the wine’s acidity when pairing it with food. If you’re aiming for a sour and astringent taste in your dish, a highly acidic wine should be your go-to. This explains why adding wine to tomato sauce isn’t prevalent in Italian cuisine since the tomato already has a pronounced acidity.

Bottom Line

There you have it, folks – my tomato and red wine sauce recipe! As a sommelier, I have always been passionate about the art of pairing different tastes together. And trust me, this savory sauce that combines the tanginess of tomatoes with the richness of dry red wine is bound to impress even the most experienced of foodies.

Whether you’re looking to add an element of luxury to your pasta dishes or your steak nights, this easy-to-make yet flavorful red wine sauce is the perfect solution. It’s versatile enough to be served with gnocchi, rigatoni, or even as a marinara sauce for meatballs. And if you’re feeling a bit fancy, pair it with a filet mignon and pour some delicious wine jus on top!

So go ahead and experiment with different variations of my recipe to find what suits your palate best. And if you’re feeling adventurous, feel free to substitute the dry red wine with a white wine for a different twist.

I hope that my recipe has inspired you to get creative in the kitchen and try out new flavors. Remember, cooking is all about having fun while creating something delicious. Who knows – this red wine tomato sauce might just become your next signature dish!

Tomato and Red Wine Sauce

Tomato and Red Wine Sauce Recipe

In 'The Italian Slow Cooker' by Michele Scicolone
No ratings yet
Prep Time 20 mins
Cook Time 4 hrs
Course Sauce
Cuisine Italian
Servings 6 cups
Calories 302 kcal


  • 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


  • 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.

Add Your Own Notes


Serving: 2052gCalories: 302kcalCarbohydrates: 26.9gProtein: 4.7gFat: 18.6gSaturated Fat: 2.6gSodium: 77mgFiber: 5.4gSugar: 13.8g
Keyword European, Low Cholesterol, Low Protein
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