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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes |
4 teaspoons olive oil |
5 garlic cloves, minced |
1 (15 ounce) can tomato sauce |
1 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons dried parsley |
3 tablespoons wine (optional) |
1/8-1/4 teaspoon red chili powder or 1/8-1/4 teaspoon dried ancho chile powder |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon paprika, smoked |
Directions:
1. Puree tomatoes, with their juice and tomato sauce in a blender or processor.
2. Heat oil and saute garlic a few minutes. Do not brown.
3. Add all other ingredients and mix well.
4. Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).
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