Boss Tomato Sauce. Recipe

Name: Boss Tomato Sauce.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head garlic, minced; 1 large shallot, thinly sliced; .5 cups onion, thinly sliced (preferably sweet, or tripolini); 6 tablespoons EVOO, divided; 1 28 oz. can whole, peeled tomatoes, chopped and juices reserved; 1 large tomato, peeled and coarsely chopped, juices reserved; 1.75 cups Port Wine; 1 dried California chili pod; 1 large handful fresh thyme, stems removed and discarded; 1 large handful fresh sage, leaves torn, stems discarded; .25 cups dried oregano; 1 tablespoon red pepper flakes; 1/3 cup heavy cream; 3 tablespoons unsalted butter, room temperature

Servings: persons

1 small head garlic, minced
1 large shallot, thinly sliced
.5 cups onion, thinly sliced (preferably sweet, or tripolini)
6 tablespoons EVOO, divided
1 28 oz. can whole, peeled tomatoes, chopped and juices reserved
1 large tomato, peeled and coarsely chopped, juices reserved
1.75 cups Port Wine
1 dried California chili pod
1 large handful fresh thyme, stems removed and discarded
1 large handful fresh sage, leaves torn, stems discarded
.25 cups dried oregano
1 tablespoon red pepper flakes
1/3 cup heavy cream
3 tablespoons unsalted butter, room temperature

1
Heat two tbsp of the EVOO in a large sauce pot for two minutes before adding your shallots and onions. Saute until fragrant, stirring constantly - do not let them color.
2
Add the garlic, thyme, oregano and sage, stirring to combine. Let the mixture saute for approximately twenty minutes, until soft, collapsing and very fragrant.
3
The canned and fresh tomatoes, along with one cup of the Port wine, red pepper flakes and the whole California dried chili pod can now be added. Sprinkle with a pinch or two of salt and let simmer gently for fifteen minutes
4
Now add the reserved juices from the tomatoes, plus another two tablespoons of the EVOO and the rest of the Port Wine. Simmer until reduced by half - about twenty to thirty minutes.
5
Remove, discard the chili pod. Taste for salt, add some fresh cracked black pepper.
6
Lower heat so the mixture almost stops simmering and quickly pour in the heavy cream. Stir, noting the consistency of the sauce - it shouldn't be watery, but it won't be very thick either; a consistency somewhere in between is perfect.
7
Taste for salt again.
8
Add the sauce to your drained pasta of choice (I recommend penne) plus the butter and the rest of the EVOO.
9
Serve with some grated cheese, if desired.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small head garlic, minced, 1 large shallot, thinly sliced, .5 cups onion, thinly sliced (preferably sweet, or tripolini), 6 tablespoons EVOO, divided, and more.

Yes, Boss Tomato Sauce. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boss Tomato Sauce.

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