An essential recipe in my household! It freezes well, so we make a quadruple batch. We throw in maybe 3 or 4 cloves of garlic instead of 1. Sauvignon Blanc is our favorite wine to use - just sweet enough (the wine here is replacing table sugar after all), not woody like chardonnays tend to be, and with a bright crisp citrus-like quality that works really well with the tomatoes. Right now I have a pot on the stove so I can use up a bottle of Chenin Blanc, and that seems to be working well too. This is a much fresher, more acidic taste than you get with prepared tomato sauces on the supermarket shelves, so you really only want to cook it 30 minutes or until the flavors blend. If you want something that tastes more like jarred sauce, I would look for a different recipe that has a 2-3 hour cook time and uses sugar instead of wine... though once you try this recipe, you may never want the other kind again. :)
Was this review helpful?
1 user found this review helpful
An essential recipe in my household! It freezes well, so we make a quadruple batch. We throw...