Best 8 Red Wine Tomato Sauce Recipes

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Red wine tomato sauce is a versatile sauce that can be used on a variety of dishes, from pasta and chicken to fish and vegetables. It is a classic Italian dish that is made with tomatoes, garlic, onions, and red wine. The sauce has a rich, complex flavor that is both tangy and savory. The red wine adds a depth of flavor to the sauce and helps to mellow out the acidity of the tomatoes. This sauce is relatively easy to make and can be tailored to your own taste preferences by adjusting the amount of garlic, onions, and red wine.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE



Homemade Tomato Sauce With Italian Sausage and Red Wine image

I used Mario Batali's recipe for basic tomato sauce and added the flavors I love. That means crumbled italian sausage and red wine (my favorite italian flavors). I love the taste of this sauce because it uses thyme as the main flavor. It seems that others like it too, as I am always having to give the recipe out. I especially like to use it in my lasagna. Hope you enjoy!

Provided by aHardDaysNight

Categories     Sauces

Time 1h5m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 Spanish onion, diced small
4 garlic cloves, peeled and chopped
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely grated
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes with juice
1 lb sweet Italian sausage
1 cup red wine (I use Cabernet Sauvignon)
salt (optional)

Steps:

  • Saute 1 lb. sweet italian sausage until light pink, almost done.
  • Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
  • Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
  • Add the red wine and cook for one minute.
  • Add the canned tomatoes and bring to a boil, stirring often.
  • Lower the heat and simmer for 30 minutes until consistensy is thick.
  • Season with salt if desired (I usually don't need to) and serve.
  • You can substitute 1 tablespoon dried thyme for the fresh thyme.
  • Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
  • Try adding one pound of fresh sliced mushrooms at the same time as the carrots.

RICH AND ZESTY RED WINE TOMATO SAUCE



Rich and Zesty Red Wine Tomato Sauce image

Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!

Provided by Keiko Larry

Categories     Sauces

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (28 ounce) cans whole tomatoes (can be pre-seasoned if you like)
2 (6 ounce) cans tomato paste
6 -8 whole garlic cloves, peeled and chopped
1 large yellow onion, coarsely chopped
1/4 cup sun-dried tomato, chopped
2 -3 tablespoons extra virgin olive oil
3 -4 sprigs fresh basil leaves, finely chopped
1 -2 tablespoon dried oregano
1 -2 tablespoon dried parsley
1 -2 tablespoon dried Italian seasoning
salt, to taste
1/4 cup freshly grated pecorino romano cheese
1 (750 ml) bottle merlot

Steps:

  • In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
  • Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
  • Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
  • Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
  • Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
  • During the last simmering stage, cook your pasta.
  • Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
  • *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.

SQUID IN RED WINE AND TOMATO SAUCE



Squid in Red Wine and Tomato Sauce image

Provided by Yolanda Paterakis

Categories     Tomato     Sauté     Squid     Red Wine     Bon Appétit     Athens     Greece

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
3 cups sliced onions
1 pound cleaned squid, tentacles left whole, bodies cut crosswise into 1/2-inch rings
1 pound plum tomatoes, chopped
1 cup dry red wine
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.

RED WINE TOMATO SAUCE



RED WINE TOMATO SAUCE image

Categories     Sauce     Tomato     Dinner

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 small onion, minced
2 bay leaf
1/2 teaspoon thyme
1 teaspoon savory
1 pinch red pepper flakes
1 tablespoon garlic, minced
1 cup dry red wine
28 ounces crushed tomatoes
salt
pepper

Steps:

  • 1. Heat oil in a wide skillet. Add the onions, herbs and pepper flakes and cook on medium heat, stirring frequently for 15 minutes. Add the garlic during the last few minutes. Raise the heat, add the wine and 1/2 cup water, and simmer until reduced by half, 12 to 15 minutes. Add the tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened, about 35 minutes. Taste for salt and season with pepper 2. Variation with Olives: Finely chop 1/3 cup black olives and add, along with 1 tablespoon capers and 2 tablespoons chopped parsley and add for the last 20 minutes of cooking time.

ANGEL HAIR WITH ROASTED VEGETABLES AND RED WINE TOMATO SAUCE



Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce image

My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 medium onions
2 red peppers
1 yellow pepper
2 cups mushrooms
1 small eggplants or 1 small zucchini
8 garlic cloves, peeled (Wrap in foil)
2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)
1 tablespoon oregano
2 tablespoons basil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup cups red wine
roasted garlic
angel hair pasta (cook as directed)

Steps:

  • Mix veggies with marinade
  • place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
  • After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
  • Mix sauce ingredients in large saucepan (including roasted garlic).
  • add red wine after tomatoes have cooked down a bit.
  • Simmer for about 30 minutes.
  • Ladle sauce over hot noodles.
  • top with veggies and grated Parmesan cheese.

Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 599.9, Carbohydrate 21.3, Fiber 6.4, Sugar 11.3, Protein 4.1

BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)



Beef Stuffed Cabbage Rolls in a red wine tomato sauce Recipe - (4/5) image

Provided by á-3213

Number Of Ingredients 18

Sauce:
1 small head green cabbage
1 T. olive oil
1 green bell pepper, cored and diced
1 onion, diced
14 oz. diced tomatoes
1/4 c. red wine
1 T. brown sugar
1 t. dried basil
1 t. salt
1/4 t. black pepper
Filling:
1/2 of the sauteed vegetables from the sauce
1/2 lb. ground beef
1 c. cooked rice
2 T. cabbage roll sauce
1 T. hot sauce
1/2 t. salt

Steps:

  • Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.

BEEF ROLLS IN RED WINE TOMATO SAUCE



Beef Rolls in Red Wine Tomato Sauce image

Beef Braciole -- These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. Posting this for ZWT7. The recipe comes from http://www.italianfoodforever.com

Provided by Papa D 1946-2012

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 -3 lbs top sirloin steaks, cut Into 6 strips measuring 3 to 4 inches wide
4 garlic cloves, finely Minced
2 tablespoons fresh rosemary, finely chopped
6 thin slices prosciutto
1/4 cup grated parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery, finely chopped
2 cups chopped canned tomatoes
salt & pepper
1/4 cup chopped fresh parsley

Steps:

  • Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
  • Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
  • Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
  • Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
  • Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
  • Serve hot with a side dish of your choice.

CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

Tips:

  • Choose ripe, flavorful tomatoes: The best tomato sauce starts with good tomatoes. Look for tomatoes that are deep red and juicy, with no blemishes.
  • Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes, such as Roma, San Marzano, and cherry tomatoes. This will give your sauce a more complex flavor.
  • Roast your tomatoes before making the sauce: Roasting the tomatoes intensifies their flavor and makes them sweeter. You can roast the tomatoes in the oven or on the grill.
  • Use a good quality red wine: The red wine you use in your sauce will have a big impact on the flavor. Choose a wine that you enjoy drinking, such as a Chianti or a Cabernet Sauvignon.
  • Add fresh herbs and spices: Fresh herbs and spices, such as basil, oregano, garlic, and thyme, will add flavor and depth to your sauce. Add them towards the end of cooking so that they don't lose their flavor.
  • Let the sauce simmer for a long time: The longer you simmer the sauce, the better the flavor will be. Simmer the sauce for at least 30 minutes, or even longer if you have time.
  • Taste the sauce as you go and adjust the seasonings as needed: The sauce should be well-balanced, with a good balance of acidity, sweetness, and saltiness. Add more wine, sugar, or salt as needed.

Conclusion:

Red wine tomato sauce is a delicious and versatile sauce that can be used on pasta, pizza, or even as a dipping sauce. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give red wine tomato sauce a try. You won't be disappointed!

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