Red Wine Tomato Sauce

by Michele Pesula Kuegler | July 11th, 2011 | Recipes, Simple Solutions, Spreads & Sauces

After ten days on the road (with a quick 12-hour stop at home in the middle), it is good to be home again.  Don’t get me wrong, the holiday weekend exploring New Brunswick was wonderful.  I also enjoyed a week of business travel in Manhattan, but being home is refreshing.  I don’t think we could have planned our return better, as our first full day at home is Tapas Monday.  As I was thinking about tonight’s menu I realized that I still had a recipe from a previous Monday to share.

The menu from two weeks ago was filled with new recipes that were quite popular.  Our dinner consisted of Summer Squash & Zucchini Bruschetta, meatballs with Red Wine Tomato Sauce, and Ultimate Figs.  Although I wanted some sort of homemade sauce to accompany the meatballs, I didn’t have a lot of time to give to chopping ingredients and keeping an eye on it.  I decided to try a different spin on it.

If you don’t count the salt and pepper, only four ingredients were required to make this sauce.  Although it didn’t have the texture of a marinara, used as a dipping sauce for meatballs, it was perfect.  The flavor of tomatoes and red wine were balanced well, and the sauce was thick enough to give a decent coating to the meatballs.  Although it is a simple recipe, if you can make it early in the day, allowing it to simmer for a few hours will help the flavors meld together.

Red Wine Tomato Sauce


  1. 1 6-oz. can tomato paste
  2. 2/3 cup red wine
  3. 1 Tb. dried basil
  4. 1 tsp. sugar
  5. salt & pepper
  1. Combine the first four ingredients in a small saucepan over low heat.
  2. Allow to simmer for at least an hour, stirring occasionally.
  3. Season with salt and pepper to taste. If possible, simmer for an additional hour or two.
Think Tasty

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