Velvety Tomato Wine Sauce
Transform your pasta night with this luxurious Velvety Tomato Wine Sauce, a rich and flavorful recipe that combines the earthiness of dry red wine with the comforting sweetness of crushed tomatoes. This sauce starts with a fragrant base of sautéed onions and garlic, then deepens its flavors through a gentle simmer with herbs like basil and oregano, a splash of heavy cream for a luscious texture, and a touch of heat from red pepper flakes. Perfectly smooth thanks to an optional blending step, this indulgent yet easy-to-make sauce is ideal for pairing with pasta, grilled chicken, or as a dip for crusty bread. Garnished with fresh parsley and Parmesan, it’s a true crowd-pleaser for cozy weeknight dinners or special occasions. Keywords: tomato wine sauce, creamy tomato sauce, pasta sauce recipe, red wine marinara, Italian-inspired sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup red wine (dry, such as Cabernet Sauvignon)
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.25 cup freshly grated Parmesan cheese (optional)
Instructions
Heat the olive oil and butter together in a large saucepan over medium heat until the butter melts and starts to foam.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
Pour in the red wine and bring it to a gentle simmer. Cook for 5 minutes to allow the alcohol to evaporate and the flavors to concentrate.
Add the crushed tomatoes, tomato paste, sugar, dried basil, dried oregano, salt, and crushed red pepper flakes. Stir to combine.
Reduce the heat to low, cover partially with a lid, and let the sauce simmer gently for 25 minutes, stirring occasionally.
After simmering, use an immersion blender to blend the sauce until smooth and velvety, or leave it chunky if you prefer a more rustic texture.
Stir in the heavy cream, letting the sauce develop a rich and creamy consistency, then cook for another 5 minutes.
Taste the sauce and adjust the seasoning if needed, adding more salt, sugar, or red pepper flakes to suit your preferences.
Serve the sauce warm, garnished with fresh parsley and Parmesan cheese if desired. It pairs beautifully with pasta, chicken, or crusty bread.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 45.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 557 mg | 43% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
