I told you I’d be back with my yummy Red-Wine Tomato Sauce. I am a HUGE fan of making my own sauces, and really haven’t purchased jarred in a really long time. It is so simple and can stay frozen for about 4 months or in the refrigerator for about 2 weeks. Once I make a batch of this stuff I get a little carried away with eating it, but hopefully you’ll see what I mean.

What you’ll need: 1 Tbsp extra-virgin olive oil, 1 medium onion-diced, 1 Tbsp chopped garlic, 1 6oz can of tomato paste, 2/3 cup of red wine, 2 12oz cans crushed tomatoes, 4-5 ripe Roma tomatoes-roughly diced, 2 tsp dried oregano, 2 tsp dried basil, 2 bay leaves, 1 Tbsp raw or ungranulated sugar.

In a medium-sized pot, heat the olive oil over medium high heat and when hot, sauté the onion and garlic until they begin to soften, 2-3 minutes.

Stir in the tomato paste and cook 1-2 minutes longer. The tomato paste add such a great richness that complements the red wine so beautifully.

Now for the main event…. add the red wine! Bring to a boil and cook down for about 2-3 minutes.

Reduce the heat to a simmer and add the crushed tomatoes, Roma tomatoes, oregano, basil, thyme, bay leaves and sugar.

Stir well and season with S&P. Adjust the heat and simmer the sauce until the flavors meld and the sauce thickens slightly, 30-40 minutes.

Remove the bay leaves and with an immersion blender or handheld electric mixer, blend the sauce until smooth.

Serve immediately or refrigerate, covered, for up to 2 weeks. You can also freeze it. Now you can go and make yesterday’s naked lasagna!

Happy eating!