I try to make my own tomato sauce (or gravy) for my DH but I have been having a hard time finding a recipe that is not too sweet. I have tried Alton Brown's, Ina's and the recipe CL index. I like the CL recipe here, but was wondering if the cooking mavens here could help me make it less sweet. Someone suggested carmelizing the onions and garlic first in balsamic vinegar. Would that make it more or less sweet?
Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon dried oregano
4 garlic cloves, minced
1/2 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (28-ounce) cans whole plum tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 bay leaves
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.
Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.
8 cups (serving size: 1 cup)
CALORIES 93(23% from fat); FAT 2.4g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 77mg; SODIUM 487mg; FIBER 3.3g; IRON 2.4mg; CARBOHYDRATE 17.1g
Cooking Light, APRIL 2000