We love this sauce as a meatless meal over hearty pasta. Or try it in lasagna or a meatball sub.

Recipe by Southern Living August 2012

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Credit: Dhanraj Emanuel; Styling: Buffy Hargett

Recipe Summary test

total:
15 mins
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, kosher salt, and freshly ground pepper to taste. Cook, stirring often, 2 to 3 minutes or until tomatoes start to release their juices. Add wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta. Store sauce in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.

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