Tomato and Red Wine Sauce

1. 1

   In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes.

2. 2

   If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.

3. 3

   Stir in the garlic and cook for 2 minutes.

4. 4

   Add the wine and bring to a simmer.

5. 5

   Pour the mixture into the slow cooker.

6. 6

   Add the tomato puree and salt and pepper to taste.

7. 7

   Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick.

8. 8

   Just before serving, tear the basil into small pieces and stir it into the sauce.

9. 9

   Refrigerate for up to 3 days or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.