Best 20 Tomato Wine Sauce Recipes

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE

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.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

RICH AND ZESTY RED WINE TOMATO SAUCE

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

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.

OLIVE GARDEN GNOCCHI WITH SPICY TOMATO AND WINE SAUCE

Steps:

• Sauce Preparation:.
• Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
• To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
• Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
• Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
• Pasta Preparation:.
• Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• Plating Suggestion:.
• Place sauced pasta on serving plate, top with Parmesan and Basil.

EASY CREAMY CHICKEN IN A SUN-DRIED TOMATO WINE SAUCE

Steps:

• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
• Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
• Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
• Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
• Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
• Serve over Idahoan Signature™ Russets Mashed Potatoes.

RED WINE TOMATO SAUCE

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.

CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE

Steps:

• Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
• Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
• Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.

FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE

Steps:

• Cook Farfalle very al dente, and drain.
• Heat olive oil on medium high in a large saucepan.
• Add garlic and sundried tomatoes, and saute for 2-3 minutes.
• Add diced plum tomato, and saute for another 2-3 minutes.
• Add white wine, stir for a minute, then add bell pepper.
• Let reduce for another minute, and add farfalle.
• Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
• Serve.

TOMATO-WINE SAUCE

Steps:

• 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!

ANGEL HAIR WITH ROASTED VEGETABLES AND RED WINE TOMATO SAUCE

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.

KING PRAWNS (SHRIMP) IN TOMATO, CREAM & WHITE WINE SAUCE

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE

Steps:

• Rinse scallops well then lay out on paper towels to remove moisture.
• 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
• 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
• 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
• 4. Sauté for 30 seconds, and then add the garlic and basil.
• 5. Cook for two minutes, and then stir in the butter.
• 6. Plate the scallops and add the sauce.

BEEF SHORT RIBS WITH TOMATO-WINE SAUCE

Steps:

• Heat oven to 325°F. In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil 7 to 9 minutes, turning frequently, until brown on all sides.
• In ungreased 13x9-inch (3-quart) glass baking dish, mix tomatoes, broth, wine, chili sauce, salt and pepper until well blended. Add ribs, onion and garlic; stir gently to mix. (Baking dish will be full.) Cover with foil.
• Bake 2 hours 30 minutes or until ribs are tender.
• Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.

MEATBALLS IN TOMATO-WINE SAUCE

Steps:

• To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
• Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
• Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
• Transfer mixture to the slow cooker.
• Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
• Cover and cook on HIGH while you prepare the meatballs.
• To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
• Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
• Gently but thoroughly blend the ingredients, using your hands or a large fork.
• Be careful not to compact the meat, which will make your meatballs tough.
• Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
• Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
• Using a slotted spoon, transfer meatballs to the slowcooker.
• Pour off any fat from the skillet, return to the stove and add the wine.
• Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
• Pour over the meatballs.
• If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
• Cover and cook on LOW for 5-6 hours.
• Remove the bay leaf and serve meatballs and sauce over pasta.

SHRIMP LINGUINE IN A TOMATO AND WHITE WINE SAUCE

Steps:

• Heat the oil in a pan.
• Add the onion and saute until tender, about 6-10 minutes.
• Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
• Add the white wine and simmer for 5 minutes.
• Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
• Meanwhile, cook the pasta as directed.
• Season the tomato sauce with salt and pepper to taste.
• Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
• Remove the tomato sauce from the heat and mix in the parsley and basil.
• Drain the pasta, toss in the tomato sauce and serve garnished with feta.

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

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.

CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Season the chicken pieces with salt and pepper.
• heat oil and butter in a large Dutch oven over medium heat.
• Add in the chicken pieces and brown on both sides; remove and set aside.
• To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
• Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
• Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
• Return the browned chicken back to the pan.
• Cover and bake for about 45 minutes, or until the chicken is done.
• Remove the cooked chicken to a large platter, tent with foil to keep warm.
• Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
• Add in parsley, basil and dried oregano; simmer for a few minutes more.
• Season with salt and pepper to taste.
• Serve the sauce on the cooked linguine with the chicken.
• Pass the parmesan cheese at the table.

BEEF ROLLS IN RED WINE TOMATO SAUCE

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.