Tomato sauce with onions and wine
6 servings
30 minutes
Tomato sauce with onion and wine is an exquisite combination of classic ingredients that gives dishes a rich, deep flavor. This sauce embodies the traditions of Mediterranean cuisine, where tomatoes, wine, and aromatic herbs create harmonious culinary art. The gentle sweetness of tomatoes is balanced by the light acidity of wine and the spicy aroma of parsley and bay leaves. It is versatile—perfect for pasta, meat and vegetable dishes, and serves as an excellent base for complex sauces. Its thick consistency makes it particularly cozy and rich, while the ability to adjust thickness allows for achieving the perfect texture. This sauce is not just an addition but a full-fledged accent that elevates the dish's flavor to a new level.
1
Heat oil in a pan, add finely chopped onion, and cook on low heat, stirring, for 7-8 minutes until golden.
- Sunflower oil: 3 tablespoons
- Onion: 1 head
2
Meanwhile, finely chop the tomatoes and add them to the pan with the bouquet garni and wine; increase the heat to medium and cook, mashing the tomato flesh with a spoon, for 15 minutes. Then remove the bouquet garni. Transfer the contents of the pan to a blender and blend. Add salt, sugar, and mix again.
- Tomatoes: 1 kg
- Parsley: 3 stems
- Dry white wine: 3 tablespoons
- Bay leaf: 1 piece
- Salt: to taste
- Sugar: 1 teaspoon
3
Now the sauce is ready. If you need a thicker sauce, return it to the pan and cook on low heat until it reaches the desired consistency. Serve in a sauceboat or add to the main dish. Store the sauce in a closed container in the refrigerator.
- Tomatoes: 1 kg