Boozy + Bold Chunky Tomato Sauce

I've signed on to take the Pomi challenge and cook a delicious tomato recipe using wine. Oh, please. I don't need a challenge to use wine in cooking. I'm always looking for a chance to add a little beer or other beverage to our eats.

Here's what we're working with -- tomatoes, from Italy, in a box, not a can:

And here's what I did with it:


BOOZY + BOLD CHUNKY TOMATO SAUCE

What you'll need . . . 

• 1 package Pomi Chopped Tomatoes (or about 28 ounces of your favorite brand) 
• 2 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 2 tablespoons olive oil
• 1 to 2 teaspoons red pepper flakes
• 1/3 cup white wine (cheap Pinot Grigio like in this recipe)
• salt to taste

Method . . . 

1. Put all ingredients in a small pot over medium-high heat. I used our smallest burner on the gas stove.
2. Bring to a simmer and continue stirring -- never covered -- often for a half hour (chunky pasta sauce) to an hour (chunky pizza sauce).
3. Store in an airtight container in the fridge for up to a week.
   

I loosely based this recipe off my Butternut Squash Pizza Sauce recipe, but made it vegan and kicked up a notch with the red pepper flakes. In the past, I didn't pay so much attention to sauce. Usually just threw a few things together . . . but WOW does taking a little extra time/energy make a huge difference.

Please let me know if you try this recipe. If you don't like wine, you could consider adding a little sugar + water to the tomatoes. Or even white grape juice might add a nice flavor.

And never underestimate the power of sauce.

PIZZA, ETC.:

• Pesto Garlic Knots
• Ring-O-Fire Garlic Knots
• Baked Flatbread w/ Sweet Onions, Collards, and Brie
• Garbanzo Garlic Knots
• Chickpea-Carrot Pizza Crust*
• Brie Stuffed-Crust Pizza
• Veggie Stromboli
• Pizza Rustica
• BEETza Pizza
• Pumpkin Garlic Knots
• Gluten-Free Pizza Experiment
• Deep Dish Veggie Tart/Pizza
• Grilled Pizza Basics

* means VEGAN

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