No. 1 : Quick Recipe
“Delizioso” Thirty Minute Tomato Sauce
- 3 TB Olive Oil
- 3 Cups Chopped Red Onion
- 2 TB Italian Seasoning
- 3 Grated Garlic Cloves
- 1 Cup Dry Red Wine
- 4 Cans (15 oz) Fire Roasted Tomatoes (2 diced, 2 crushed)
- Sea Salt and Freshly Ground Black Pepper
- Your Choice of Pasta, Prepared
- Chopped Parsley for Garnish
Heat the oil in a sauté pan and cook the onion over medium heat until soft about 15 minutes. Add the Italian Seasoning and the garlic cloves and cook and stir until fragrant, about 1 minute. Add the wine and simmer for 5 minutes.
Add the tomatoes and a healthy sprinkle of salt and pepper, bring to a simmer and cook over medium heat for 20 minutes (or more), or until the sauce thickens.
No. 2 : Kitchen SCOOP
We are using Italian seasoning in this easy pasta sauce for both convenience and flavor. Italian seasoning is most often made from a blend of dried basil, marjoram, parsley, thyme and oregano – all of them Mediterranean herbs that bring lots of flavor to the table. Dried herbs are a very concentrated source of both flavor and nutrition – among the most nutritious greens you can find. They are very rich in a wide range of disease-fighting phytochemicals – almost all green herbs have potent anti-inflammatory properties.
No. 3 : Clever Idea
This recipe can be used for many of your Italian and Mediterranean favorites – so make a big batch of tomato sauce – triple or quadruple the recipe. To freeze, place the sauce in gallon ziplock bags and place flat on a sheet tray. When frozen, stack the bags vertically in the freezer. They will be super easy to pull out for a quick dinner.
No. 4 : CHEERS
Poggio Anima Nero d’Avola
This bottle with its catchy cool label reminds me of Sicily! Nero d’Avola is the most famous red grape from the Mediterranean’s largest island, and Sicily is a wonderful and interesting fusion of Italy, Spain and Africa. The name Poggio Anima translates to ‘Hill of Soul, and this wine has lots of it! Big, rich and rustic deep red, its a fun wine to pair with red sauced pastas with any kind of protein. You may not have tried Nero d’Avola before, but when you do I suspect you will enjoy it again and again.