Indulging in a hearty and delicious pasta dish is always a good idea. Especially with the chilly weather setting in, warm and wholesome meals are a must-have. Today’s recipe of Tomato-Wine sauce is here to add that extra touch of flavor to the classic spaghetti sauce. This savory and versatile sauce that is easy to make can take your pasta game up a notch.
The recipe calls for juicy tomatoes along with two different types of wine- dry white wine and dry red wine. The addition of sage leaf, garlic clove, and onion takes the flavors to another level altogether. And the best part? The leftovers, if any, can be stored, reheated and even used as marinara sauce for pizzas or served as a dip!
This Tomato-Wine sauce isn’t just limited to pasta dishes but works well with cod fish, seared shrimp, or baked chicken too. With this delicious recipe on hand, you won’t have to rely on store-bought spaghetti sauce again. So grab your aprons, pick up those cooking utensils and let’s get started!
Why You’ll Love This Recipe
Are you in the mood for a zesty and flavorful pasta sauce? Look no further than this tomato-wine sauce recipe. Not only is it bursting with bold and aromatic ingredients, but it’s also versatile and easy to make.
The tomato-wine sauce recipe calls for classic Italian flavors such as garlic, onion, and sage leaf, combined with the tangy acidity of both red and white wine. In just 30 minutes, you’ll have a rich, velvety sauce that pairs perfectly with any type of pasta – from spaghetti to ravioli. But why stop there?
This sauce is also an excellent complement to seafood dishes like sauteed shrimp or baked cod. The bold tomato and wine flavors will balance perfectly with the natural sweetness of seafood.
But what really sets this recipe apart is its flexibility. Want to make a creamy tomato-wine sauce for your chicken pasta? Just add some cream or milk during the simmering process. Want a vegetarian version? Simply omit the meat and seafood altogether and add some sliced cherry tomatoes for extra depth of flavor.
With this recipe, you can easily adapt it to your preferences and dietary requirements. It’s even possible to make ahead of time for busy weeknights or store in the refrigerator for later use.
Not only does this tomato-wine sauce taste delicious, but it also brings individuals together around the dinner table over a shared meal. The familiar aroma of the Italian-style dish creates an atmosphere that encourages pleasant conversation and lasting memories.
What more could you ask for in a pasta sauce? Try out this tomato-wine recipe today, and it’s sure to become a new favorite in your household.
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 onion minced
- 1 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 sage leaf
- salt and freshly ground black pepper, to taste
The ingredients needed to prepare this delectable tomato-wine sauce recipe are easy to find in any grocery store. Olive oil is used to sauté the garlic and onion, adding a rich and fruity flavor to the sauce. Minced garlic and onion are essential ingredients for their aromatic scent and strong flavors that will give depth to the recipe. A sprinkle of red pepper flakes serves as a basis for a spicy essence, while a quarter cup of dry white wine offers acidity that balances with the sweetness of tomatoes.
The tomatoes are canned and crushed, making them an effortless option, but you may opt for fresh tomatoes or tomato puree if preferred. One tablespoon of tomato paste boosts the sauce’s thickness, enhancing the color and adding more tomato flavor. Additionally, half a cup of dry red wine like Cabernet Sauvignon adds piquancy and richness to the sauce. Lastly, sage leaves add an herbal accent that characterizes the dish’s intense aroma. Salt and freshly ground black pepper serve as seasonings that further highlight the taste of your dish.
The Recipe How-To
Here’s how to make this delicious tomato-wine sauce recipe that can be used as a spaghetti sauce, marinara sauce or pasta sauce.
- 2 tablespoons of olive oil
- 6 cloves of garlic, minced
- 1 onion, finely chopped
- 2 sage leaves
- 1 teaspoon of red pepper flakes
- 1 cup of dry white wine
- Two 14.5 ounce cans of diced tomatoes
- Salt and black pepper to taste
- Heat the olive oil in a pan over medium heat.
- Then add garlic and red pepper flakes and sauté for about a minute until fragrant.
- Add the onions and sage leaves and cook for another 2 minutes.
- When the onion is translucent, pour in the white wine and allow it to reduce by half.
- Next, add the two cans of diced tomatoes along with their juices.
- Bring to a boil then reduce heat to low and let the sauce simmer for about 20 minutes.
- Finally, season with salt and pepper according to taste.
This recipe is quite flexible as different types of wine can be used such as red wine or dry white wine depending on your preference. The sauce is quite acidic due to the tomatoes so if you prefer adding some sugar would work well here too!
Substitutions and Variations
The beauty of this tomato-wine sauce recipe lies in its versatility. You can make substitutions according to your taste, dietary restrictions and availability. Here are some ideas:
– Wine: While the recipe calls for a dry white or red wine, you can experiment with other varieties of wine to bring out different notes and flavors. For instance, a cabernet sauvignon pairs well with the deep richness of tomato-based sauces, while a Pinot Grigio adds a light and zesty touch.
– Garlic: If you love garlic, feel free to add more cloves to the recipe, or use garlic powder instead. On the other hand, if you prefer less garlic, you can reduce the quantity or omit it altogether.
– Onion: The recipe calls for yellow onion, but you can also use red onion, shallots or scallions for a milder or sweeter taste.
– Sage leaf: While sage adds a subtle earthiness to the sauce, you can replace it with other herbs such as thyme, rosemary or basil, depending on your preference.
– Spices: To spice things up further, you can add some crushed red pepper flakes or black pepper to intensify the heat.
– Protein pairings: This tomato-wine sauce goes well with various proteins such as cod fish, shrimp, mussels or chicken. Simply toss them in the sauce and let them simmer until cooked through. Alternatively, you can serve it over ravioli or pasta for a classic Italian combination.
Whatever substitutions and variations you choose to make in this recipe will ultimately depend on your own creativity and appetite. Don’t be afraid to try new things and see what works best for you!
Serving and Pairing
This tomato-wine sauce recipe is versatile and pairs well with various dishes. For pasta lovers, it’s perfect with spaghetti, linguine, or any other pasta of your choice. It also goes well with meat dishes like chicken, beef, and lamb.
Choosing the right wine to pair with this sauce is essential to elevate its flavors. If you’ve used a dry red wine while making this sauce, then I suggest pairing it with a full-bodied cabernet sauvignon or a spicy shiraz. These wines’ bold flavors will complement the sauce’s richness and add an intense depth to your meal.
If instead, you’ve used a dry white wine for this recipe, then I recommend pairing it with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. The acidity in these wines is ideal for balancing the sauce’s acidity level and enhancing its overall freshness.
Apart from pairing with pasta or meat dishes, this sauce can also work well as a marinade for seafood like cod, shrimp or mussels. For example, you can use it as a base for a creamy tomato seafood pasta dish like shrimp pasta or cod fish recipe.
In conclusion, this tomato-wine sauce gives you many options to explore and experiment. Whether it’s in your ravioli dish or baked cod recipe, adding this sauce to your entrée will undoubtedly enhance its flavor profile giving you a delicious meal experience!
Make-Ahead, Storing and Reheating
One of the best things about this tomato-wine sauce recipe is that it can be made ahead of time, and stored in the refrigerator for up to 4 days, or even frozen for up to 2 months.
To make ahead: After preparing the sauce, simply let it cool to room temperature before storing it in an airtight container. This will allow the flavors to meld together and intensify even more.
To store: Keep the tomato-wine sauce in an airtight container in the refrigerator. When ready to use, simply heat it over medium-low heat in a saucepan, stirring occasionally, until heated through.
To freeze: The sauce can also be frozen for up to 2 months. Pour the cooled sauce into an airtight container, then lay a sheet of plastic wrap directly on top of the sauce (to prevent freezer burn) before placing the lid on top. To thaw, simply let it sit in the refrigerator overnight or place it in a bowl of cold water until thawed.
When reheating the sauce, if you find that it has become too thick, you can always add a splash of broth or water to thin it out. Remember not to overheat as this may cause the wine to evaporate and become acidic.
The make-ahead and storing options make this dish very convenient for those who want a quick meal during busy weekdays or when hosting guests. You can easily pair this sauce with pasta such as ravioli or spaghetti making sure to have leftovers for later use or even freezing for future meals.
Tips for Perfect Results
When it comes to making a perfect wine-tomato sauce, some tips can take your dish to the next level. The first one is to use high-quality ingredients, and that includes the wine. Whether you choose dry white or red wine, aim for something drinkable and not too acidic. Remember that the wine’s flavor will enhance the tomato sauce, so you don’t want one ingredient to overpower the other.
Another tip is to let your sauce simmer for a while before serving it. Tomato sauces taste much better after they’ve been cooked for some time, allowing the flavors to blend together. Give yourself at least 30 minutes of low-heat simmering, stirring occasionally.
Adding fresh herbs can also give your sauce an extra boost of flavor. Sage leaves are a popular choice when making tomato-based sauces; they pair well with both white and red wine in this recipe. Basil leaves are another common herb used in pasta sauces that complement tomato-based flavors.
Seasoning is essential when it comes to tomato sauces. Keep in mind that canned tomatoes have already been salted, so you should adjust seasoning accordingly. A pinch of salt and black pepper should be enough, but you can add more if needed.
Lastly, feel free to experiment with different types of pasta shapes and pairings for your wine-tomato sauce. Spaghetti is a classic choice but why not try penne or fusilli? If serving meat or fish alongside your pasta dish, consider cooking them in the same sauce to enhance the flavors even more.
By following these tips, you are sure to make a delicious and aromatic wine-tomato sauce that will impress anyone who tastes it.
As with any recipe, you may have a few questions before attempting to make this tomato-wine sauce. To help out, here are some commonly asked questions and their answers.
What does adding wine to tomato sauce do?
It’s fascinating to learn how wine can enhance the taste of a sauce. The alcohol content in wine plays a crucial role in unlocking the full palette of flavors in the sauce. In particular, red wine can dissolve fats which leads to a more intricate taste experience by the sauce ingredients.
What wine is best for tomato sauce?
When it comes to pairing wines with acidic pasta dishes, it is crucial to select the right type of red wine. A medium-bodied red wine is ideal as it will complement the tartness of the tomato sauce. However, if the acidity of the sauce is not balanced out by the wine, then the flavor of the wine might become insipid. I would recommend choosing red wines such as cabernet sauvignon or Zinfandel to enhance the taste of your tomato-based pasta dish.
Do Italians put wine in tomato sauce?
When it comes to pairing dishes with wine, it’s important to consider the acidity of the wine. If a dish already has a strong acidic flavor, such as a tomato sauce in Italian cuisine, adding a wine with high acidity would not be ideal as it may make the dish too sour or astringent. Instead, a wine with lower acidity would complement the dish better. On the other hand, if you want to enhance the sourness of a dish, a wine with high acidity would work perfectly.
What is the best wine to put in spaghetti sauce?
When it comes to pairing dry red wine with spaghetti sauce, opting for a more moderate option is best. Chianti, a popular choice, fits the bill perfectly. It’s known for its medium to full-bodied profile which makes it versatile for cooking purposes. The flavor profile of Chianti is what sets it apart – it’s a beloved wine for a reason.
In conclusion, this Tomato-Wine Sauce Recipe is a must-try for all pasta lovers. It’s not only easy and quick to cook, but also versatile in terms of the ingredients that can be added to it. The sauce can be slightly modified to fit your dietary preferences and therefore suits everyone’s taste.
Another exciting feature of this recipe is that it easily pairs with different types of pasta such as spaghetti, ravioli, and even baked cod. Adding it to dishes like creamy tomato shrimp pasta, chicken pasta or seared cod will definitely take them a huge notch up.
In addition, wine enthusiasts will love the fact that dry red or white wine can be used interchangeably to cook this sauce without sacrificing its richness and flavor. Whether you prefer a cabernet sauvignon for your red wine or any other types of dry white wine such as Chardonnay or Pinot Grigio, don’t hesitate to experiment with it as you make this sauce.
Overall, this recipe offers an enjoyable experience not just for your palate but also for your creativity in cooking. Try out this Tomato-Wine Sauce recipe today, and taste the magic of bringing together two classic ingredients – wine and tomato sauce – in one pot!
Tomato-Wine Sauce Recipe
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon crumbled sage leaf
- 4 cups tomato sauce
- 1/2 cup dry white wine (something you would drink)
- salt and pepper
- Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
- DO NOT BROWN!
- Add sage and sauté 5 minutes.
- Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
- Then cover and simmer for 60-90 minutes.
- Stirring occasionally.
- Uncover and simmer to desired thickness.
- Season to taste with salt and pepper.
- Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!
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