Basic slow tomato sauce

Yields about 4 generous servings.

Simmer these together until the garlic barely starts to turn brown, then remove and discard the garlic.

If you're worried the pan is very hot and will splatter, let it cool now. Add:

Stir everything together. Bring it to a simmer and cook gently until most of the alcohol is gone (sniffing it no longer feels like huffing cleanser). If it bubbles too violently to do this, mix in some water.

Once the wine is cooked down, cover the pan and cook on low for several hours. The acidity of the tomatoes and wine will diminish over this time. You'll know it's done when it is rich and delicious and no longer sharp tasting.

If it cooks and it cooks and it just won't mellow out, you can add ¼ to ½ tsp of baking soda, stir it in, wait 5 minutes, stir again and taste. This will neutralize a bit of the acid. Don't taste it during those five minutes or you will regret it, carbonated tomato sauce is disgusting. And whatever you do, do not add sugar.


Last modified: Sat Feb 19 17:30:23 MST 2022. Converted from recipes/
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